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 |
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| 647.95068 V614 2015 Food service and management II. | 647.95068 W119 2010 Successful restaurant management. | 647.95068 W119 2010 Successful restaurant management. | 647.950681 D617 1994 Principles of food, beverage, and labor cost controls for hotels and restgurants. | 647.950681 D617 1994 Principles of food, beverage, and labor cost controls for hotels and restgurants. | 647.950681 D617 1994 Principles of food, beverage, and labor cost controls for hotels and restgurants. | 647.950681 F965 2003 Controlling restaurant and food service labor costs: 365 secrets revealed. |
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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