Principles of food, beverage, and labor cost controls for hotels and restgurants.
Material type:
TextNew York Van Nostrand Reinhold.Edition: 5th edDescription: xi, 562.:tabs 25 cmISBN: - 0-442-01601-8
- 647.950681 D617 1994
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Reference | College Library | 647.950681 D617 1994 (Browse shelf(Opens below)) | Available | 3UOBL00016091K | ||
| Reference | College Library | 647.950681 D617 1994 (Browse shelf(Opens below)) | Available | 3UOBL00016092L | ||
| Reference | College Library | 647.950681 D617 1994 (Browse shelf(Opens below)) | Available | 3UOBL00016093M |
1 _ 25 cm. 39 2 2 7 65 D617 647.950681 1 0
6 1
Books 1994
Van Nostrand Reinhold
9430
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