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Quantity Food Production, Planning and Management (2ND 89)
John B. Knight
Hardback
ISBN13: 978-0471289272
ISBN10: 0471289272
Quantity Food Production, Planning, and Management (3RD 00)
John Barton Knight and Lendal H. Kotschevar
Print On Demand
ISBN13: 978-0471333470
ISBN10: 0471333476
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$62.68
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$84.60
Quantity Food Purchasing (5TH 99)
Lendal H. Kotschevar and Richard Donnelly
Hardback
ISBN13: 978-0130958815
ISBN10: 0130958816
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$80.90
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Remarkable Service (2ND 09)
The Culinary Institute of America
Paperback
ISBN13: 978-0470197400
ISBN10: 0470197404
eTextbook
$17.55
Remarkable Service : A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (01)
Culinary Institute of America
Paperback
ISBN13: 978-0471380221
ISBN10: 0471380229
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$11.68
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Restaurant : From Concept to Operation (5TH 08)
John R. Walker
Hardback
ISBN13: 978-0471740575
ISBN10: 0471740578
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$5.00
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$12.84
Restaurant : From Concept to Operation - Study Guide (5TH 08)
John R. Walker
Paperback
ISBN13: 978-0470140598
ISBN10: 0470140593
Restaurant Franchising (2ND 99)
Mahmood A. Khan
Hardback
ISBN13: 978-0471291947
ISBN10: 0471291943
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Restaurant Law Basics : Wiley Restaurant Basics Series (01)
Stephen Barth, David K. Hayes and Jack D. Ninemeier
Paperback
ISBN13: 978-0471402725
ISBN10: 0471402729
Restaurant Management : Customers, Operations, and Employees (3RD 07)
Robert Christie Mill
Paperback
ISBN13: 978-0131136908
ISBN10: 0131136909
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$63.00
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