PUCPR Search for 'an:158776'

The language of restaurants and catering in English

By Hall, Eugene J..
New York Regents 1977 .
120 p. 23 cm..
0883453045

Restaurant franchising

By Khan, Mahmood A..
New York Van Nostrand Reinhold 1992 .
xviii, 318 p. 0442237413

The complete restaurateur a practical guide to the craft and business of restaurant ownership

By Lawrence, Elizabeth.
New York Plume 1992 .
viii, 231 p. , Includes index. 0452267528

Restaurant reality a manager's guide

By Lefever, Michael M..
New York Van Nostrand Reinhold 1989 .
xi, 237 p. , Includes index. 0442259387

The art and science of hospitality management

By Vallen, Jerome J..
East Lansing, Mich. Educational Institute of the American Hotel & Motel Association 1987 .
vii, 304 p. 0866120343

International hotel English communicating with the international traveller

By Adamson, Donald.
New York Prentice Hall 1989 .
ix, 189 p. 24 cm..
0134730429

El restaurante como empresa

By Durón Garcia, Carlos..
Mexico Trillas 1989 .
87 p. , Includes index. 24 cm..
9682430224

Manual práctico de restaurante

By Gallego, Jesús F..
Mexico Thomson 1998 .
403 p. 22 cm..
84-283-2512-X

Restaurant management customers, operations, and employees

By Mill, Robert Christie..
Upper Saddle River, N.J. Prentice Hall 1998 .
xii, 388 p. 25 cm..
0132017741

Le français de l'hôtellerie et de la restauration

By Renner, H..
[Paris?] CLE International 2002 .
126 p. , "Edition originale 1987"--T.p. verso. 30 cm..

The restaurant from concept to operation : student workbook

Hoboken, N.J. John Wiley 2005 .
x, 86 p. , At head of title: ProMgmt. | This student workbook is designed to be used with the textbook The Restaurant : from concept to operation, 4th ed., by John R. Walker and Donald E. Lundberg. 24 cm..
0471708674 (pbk.)

The restaurant from concept to operation

By Walker, John R..
Hoboken, N.J. Wiley 2005 .
xvii, 414 p. 25 cm..
0471450286 (cloth)

Cómo iniciar y administrar un restaurante

By Cooper, Brian..
Bogotá Grupo Editorial Norma 2003 .
xix, 249 p. 25 cm..
9580466114

How to open and run a successful restaurant

By Egerton-Thomas, Christopher..
Hoboken, N.J. John Wiley & Sons 2006 .
xv, 222 p. , Includes index. 23 cm..
0471698741 (pbk.)

Servicios de bar y restaurante /

Malaga, Spain: Daly; 1994 .
4 v. , Spine title. 30 cm..
8486584728 (set)

Cocina para profesionales hoteles, restaurantes, residencias

By Loewer, Ernest..
Madrid Paraninfo 2006 .
400 p. , Translation of Cuisine connaissances générales. 22 cm..
8428302839

Strategic management for hospitality and tourism

By Okumus, Feuzi.
New York Elsevier;Butterworth Henemann 2010 .
xiv,333 p. 25 cm..
9780750665223

Preparación y presentación del servicio de comedor

By Sánchez Maza, Miguel Angel.
México Limusa: Innovacion y Cualificación 2008 .
215 p. 23 cm..
9789681871895

Manual de servicio de restaurante-bar /

Mexico : Limusa, Innovación y cualificación ; 2009 .
367 p. ; 23 cm..
9789681871864

The restaurant from concept to operation

By Lundberg, Donald E..
Hoboken, N.J. John Wiley & Son 1993 .
xvi, 364 p. 25 cm..
0471578835

Tropical Restaurant & Guest House proyecto empresarial

By Rivera Rodríguez, Alice M..
2005 .
58 [19 ] leaves 29 cm.

Contemporary club management

East Lansing, Mich. Educational Institute, American Hotel & Motel Association 1997 .
xvi, 535 p. 23 cm..
0866121684 (pbk.)

The restaurant from concept to operation

By Walker, John R..
Hoboken, NJ Wiley 2011 .
xviii, 557 p. , Includes bibliographical references and index. 25 cm..
9780470626436 (hardback : acid-free paper)

Ofertas gastronómicas

By Lúpez Alonso, Ana María.
Madrid Paraninfo 2011 .
333 p. 27 cm..
9788497328326

Técnicas elementales de servicio, Auxiliar de servicios en restauración

By Guerrero Luján, Rogelio..
Madrid Paraninfo 2012 .
156 p. 9788497328692

Ofertas gastronómicas sencillas y sistemas de aprovisionamiento

By Becerra Torres, María Caridad de Jesús..
[Madrid] Paraninfo 2012 .
326p. 24 cm..
9788428333108

The modern café

By Migoya, Francisco J..
Hoboken, N.J. | [s.l.] John Wiley & Sons | Culinary Institute of America 2010 .
viii, 550 p. 29 cm..
9780470371343 (cloth) | 047037134X (cloth)

Dirección y gestión de recursos humanos en restauración /

By Soldevila Matías, Pau.
Madrid : Editorial Síntesisc 2014 .
252 pages : 26 cm..
9788490770054

Quality service the restaurant manager's bible

By Martin, William B..
Ithaca, N.Y. Cornell University, School of Hotel Administration 1986 .
175 p. 23 cm..
0937056057

El éxito restaurantero : habilidades directivas /

By Durón Garcia, Carlos..
| México : Editorial Trillas, 2017 .
152 pages : 24 cm..

El restaurante como empresa /

By Durón Garcia, Carlos..
México : Editorial Trillas, 2020 .
266 pages : 24 cm..
9786071739438