ISBN: 9780471577461 - introduction to professional foodservice (26 Ergebnisse)

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Soft cover. Zustand: Very Good. No Jacket. 1st Edition. Hardcover. First Edition/3rd printing [per number line]. No DJ. Nominal edge wear. Blue pictorial boards. Highlighting throughout. Prior owner name and notes [taped] obverse upper board. Else tight and square. EDU/COOKING/RESMAT/TEXTBOOK.

Hardcover. Zustand: Near Fine. hardback book in near fine condition.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9780471577461. …

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9780471577461.…

Zustand: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

paperback. Zustand: New. In shrink wrap. Looks like an interesting title.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: new.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: New. One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Num Pages: 296 pages, Illustrations. BIC Classification: TTVC; WTHR. Category: (UF) Further/Higher Education; (UU) Undergraduate. Dimension: 240 x 191 x 22. Weight in Grams: 682. . 1995. 1st Edition. Paperback. . . . . …

Zustand: New. In English.

Zustand: New. pp. 296.

Zustand: New. pp. 296.

Zustand: New. One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation.One unique feature which sets this book apart from every other introduction to the basics of foodse.

Hardback. Zustand: New. New copy - Usually dispatched within 4 working days.

Zustand: New. One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Num Pages: 296 pages, Illustrations. BIC Classification: TTVC; WTHR. Category: (UF) Further/Higher Education; (UU) Undergraduate. Dimension: 240 x 191 x 22. Weight in Grams: 682. . 1995. 1st Edition. Paperback. . . . . Books ship from the US and Ireland. …

Paperback. Zustand: Brand New. 1st edition. 296 pages. 9.75x7.75x0.75 inches. In Stock.

Buch. Zustand: Neu. Neuware - One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer s point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing. …

Hardcover. Zustand: new. Hardcover. One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing. One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Paperback. Zustand: Brand New. 1st edition. 296 pages. 9.75x7.75x0.75 inches. In Stock. This item is printed on demand.

Zustand: New. PRINT ON DEMAND pp. 296.