OPENING A RESTAURANT OR OTHER FOOD BUSINESS STARTER KIT: HOW TO PREPARE A RESTAURANT BUSINESS PLAN AND FEASIBILITY STUDY
Material type:
TextPublication details: FLORIDA ATLANTIC PUBLISHING GROUP 2005Description: 284PISBN: - 0-910627-36-3
- TX 911.3 .M27 .F835 2005 C.1
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Long Loan Book
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Kisii University Library On Display | Science & Technology | TX 911.3 .M27 .F835 2005 (Browse shelf(Opens below)) | C.1 | Available | 000000017170 |
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| No cover image available | No cover image available | No cover image available | No cover image available | |||||
| TX 911.3 .M27 .F54 2014 RESTAURANT SUCCESS BY THE NUMBERS: A MONEY-GUYS | TX 911.3 .M27F66 2012 FOOD AND BEVERAGE MANAGEMENT | TX 911.3 .M27F66 2018 FOOD AND BEVERAGE MANAGEMENT | TX 911.3 .M27 .F835 2005 OPENING A RESTAURANT OR OTHER FOOD BUSINESS STARTER KIT: HOW TO PREPARE A RESTAURANT BUSINESS PLAN AND FEASIBILITY STUDY | TX 911.3 .M27H37 2010 HOSPITALITY BUSINESS DEVELOPMENT | TX 911.3 .M27 H67 2011 HOSPITALITY AND CULINARY ARTS | TX 911.3 .M27K38 200 TIMESHARE MANAGEMENT: THE KEY ISSUES FOR HOSPITALITY MANAGERS |
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