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Descripción Condición: Good. Used book that is in clean, average condition without any missing pages. Nº de ref. del artículo: 14574117-75
Descripción Condición: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects. Nº de ref. del artículo: 38377204-6
Descripción Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.95. Nº de ref. del artículo: G0471578835I4N00
Descripción Condición: Very Good. Very Good condition. 2nd edition. A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp. Nº de ref. del artículo: C12B-03899
Descripción Condición: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Nº de ref. del artículo: P15C-01820
Descripción Hardcover. Condición: Near Fine. 2nd Edition. Nº de ref. del artículo: QR05266
Descripción Hardcover. Condición: Good. Pages have moderate highlighting, pencil underlining, notations in the margins, rubbing. Book shows common (average) signs of wear and use. Binding is still tight. Covers are intact but may be repaired. We have 75,000 books to choose from -- Ship within 24 hours -- Satisfaction Guaranteed!. Nº de ref. del artículo: mon0000824331
Descripción Hardcover. Condición: Good. 2nd Edition. hardback in very good+ condition. 2nd edition. a couple pages have underlining, highlighting and writing. Nº de ref. del artículo: 124257
Descripción Hardback. Condición: Very Good. 2nd edition. The Restaurant From Concept to Operation, 2nd Edition published by John Wiley & Sons Inc, New York, NY, 1993. 2nd Edition. Hardbound. No DJ. Size 8vo (up to 9-1/2'' tall). Condition: Nr Fine. Notes inside back cover, some ink notes in margins. 364 Pgs. ISBN 0471578835. LCCN 92-39761. By Donald E Lundberg and John R Walker. This book is directed to those persons who want to have their own restaurant, to be their own boss, to take on the multiple responsibilities for creating or modifying a restaurant concept, for developing a menu, a staff of personnel, and a market plan. This book you takes you from your dream through the openining and into operation. Description text copyright 2004 BooksForComfort. Item ID 7767. book. Nº de ref. del artículo: 7767