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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

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