The Fundamentals of Event Design
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The Restaurant From Concept to Operation
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Book information
| ISBN: | 9780471842279 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 21 Nov 1984 |
| DEWEY: | 647.95068 |
| DEWEY edition: | 19 |
| Number of pages: | 308 |
| Weight: | 652g |
| Height: | 60mm |
| Width: | 35mm |
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