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  1. 1

    The restaurant from concept to operation by Walker, John R. 1944-

    Published 2022
    Book

    The restaurant from concept to operation
  2. 2

    The sustainable chef the environment in culinary arts, restaurants, and hospitality by Gössling, Stefan, Hall, C. Michael

    Published 2022
    Book

    The sustainable chef the environment in culinary arts, restaurants, and hospitality
  3. 3

    Restaurant concepts, management and operations by Walker, John R. 1944-

    Published 2019
    Book

    Restaurant concepts, management and operations
  4. 4

    On her 20th anniversary still Happy to serve. IN Funfare [column] by Lo, Ricardo F.

    Published in Philippine Star (2019)
    Article

    On her 20th anniversary still Happy to serve. IN Funfare [column]
  5. 5

    Strategic questions in food and beverage management by Wood, Roy C. 1959-

    Published 2018
    Book

    Strategic questions in food and beverage management
  6. 6

    Culinary arts and hospitality

    Published 2018
    Book

    Culinary arts and hospitality
  7. 7

    Restaurant management

    Published 2017
    Book

    Restaurant management
  8. 8

    Food and beverage management by Cousins, John, Foskett, David, Graham, David, Hollier, Amy

    Published 2016
    Book

    Food and beverage management
  9. 9

    Principles of food & beverage by Tan, Lawrence Li, Cabuyao-de Guzman, Florenitte

    Published 2016
    Book

    Principles of food & beverage
  10. 10

    Principles of food and beverage by Tan, Lawrence Li, de Guzman, Florenitte Cabuyao

    Published 2016
    Book

    Principles of food and beverage
  11. 11

    Hotel and restaurant management

    Published 2015
    Book

    Hotel and restaurant management
  12. 12

    Restaurant franchising concepts, regulations, and practices by Khan, Mahmood A.

    Published 2015
    Book

    Restaurant franchising concepts, regulations, and practices
  13. 13

    Restaurant service basics.

    Published 2014
    Book

    Restaurant service basics.
  14. 14

    The professional restaurant manager by Hayes, David K., Miller, Allisha A., Ninemeier, Jack D.

    Published 2014
    Book

    The professional restaurant manager
  15. 15

    Restaurant practicum manual by Ganchero, Ma. Sheila M. Sison, Castillo, Jesus T., Cornell, Daryl Ace V.

    Published 2014
    Book

    Restaurant practicum manual
  16. 16

    Principles of food & beverage by Tan, Lawrence Li

    Published 2013
    Book

    Principles of food & beverage
  17. 17

    Practicum manual in hotel and restaurant management baking NC II, bartending NC II, commercial cooking NC II, food and beverage NC II front office services II, housekeeping NC II by Cariño, Celia E., Garcia, Winifredo F., De Asis, Dominador D. Jr, Schneider, Stilo Floyd

    Published 2013
    Book

    Practicum manual in hotel and restaurant management baking NC II, bartending NC II, commercial cooking NC II, food and beverage NC II front office services II, housekeeping NC II
  18. 18

    Operating and managing a hotel & restaurant business by Roldan, Amelia Samson

    Published 2012
    Book

    Operating and managing a hotel & restaurant business
  19. 19

    Measuring operational efficiency of different brands under the Bistro Group of Restaurants using data envelopment analysis and balanced scorecards approach [thesis abstract] by Borgonos, Abba Gladys O.

    Published in Ad Veritatem (2012)
    Article

    Measuring operational efficiency of different brands under the Bistro Group of Restaurants using data envelopment analysis and balanced scorecards approach [thesis abstract]
  20. 20

    Study guide to accompany the restaurant from concept to operation by Walker, John R.

    Published 2011
    Book

    Study guide to accompany the restaurant from concept to operation

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