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|a Hartjen C., Henry
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1 |
0 |
|a El manejo de restaurantes :
|b guía para gerentes y propietarios /
|c Henry Hartjen C.
|
| 260 |
|
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|a México :
|b Limusa,
|c c2003.
|
| 300 |
|
|
|a 220 páginas :
|b ilustraciones ;
|c 23 cm.
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| 500 |
|
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|a Incluye glosario
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| 505 |
2 |
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|a Fundamentos para la administración del restaurante -- Actividades del personal -- Controles de formas -- Comedor -- Bar -- Bodega y cámara fría.
|
| 650 |
1 |
7 |
|a Restaurantes, cafeterias, etc.
|2 Armarc
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| 650 |
1 |
7 |
|a Servicios alimentarios
|2 Armarc
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|x No tiene número de inventario
|y BOOK
|z Cra. 30 No. 15-53, Bogotá
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|t Ej. 1
|w 2026-01-05
|x No tiene número de inventario
|y BOOK
|z Cra. 30 No. 15-53, Bogotá
|
| 952 |
|
|
|0 0
|1 0
|4 4
|6 647_950000000000000_H329M
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|y BOOK
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