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The restaurant : from concept to operation
Material type:
TextISBN: - 0471708674
| Item type | Current library | Call number | Status | Date due | Barcode |
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN | 647.95 THE (Browse shelf(Opens below)) | Available | 0000009357 | |
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Book
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN | 647.95 THE (Browse shelf(Opens below)) | Available | 0000009358 | |
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Book
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN | 647.95 THE (Browse shelf(Opens below)) | Available | 0000009359 | |
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Book
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN | 647.95 THE (Browse shelf(Opens below)) | Available | 0000009360 | |
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Book
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN | 647.95 THE (Browse shelf(Opens below)) | Available | 0000009361 | |
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Book
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN | 647.95 THE (Browse shelf(Opens below)) | Available | 0000009362 |
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| 647.95 THE The restaurant : from concept to operation | 647.95 THE The restaurant : from concept to operation | 647.95 THE The restaurant : from concept to operation | 647.95 THE The restaurant : from concept to operation | 647.9506 MIL Restaurant management customers, operations, and employees | 647.9506 MIL Restaurant management customers, operations, and employees | 647.95068 BAS The chef manager |
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