Theory, practice and techniques in food and beverages cost control.
Material type:
TextNew York 3G E-learning.Description: ix, 308 p. 23cmISBN: - 978-1-68094-888-2
- 647.950681 T343 2018
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Reference | College Library | 647.950681 T343 2018 (Browse shelf(Opens below)) | Available | 3UBL00040888V |
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| 647.950681 Oj39 1999 Practical food & beverage cost control. | 647.950681 Oj39 1999 Practical food & beverage cost control. | 647.950681 T243 2003 Building restuarant profits how to ensure a maximum results: 365 secrets. | 647.950681 T343 2018 Theory, practice and techniques in food and beverages cost control. | 647.950682 F965 2003 Designing, constructing & renovating your restaurant: 365 secrets revealed. | 647.950682 K159 1999 Design and equipment for restaurants and foodservice: a management view. | 647.9506822 G917 2009 Purchasing, Storage and sanitation. |
Includes references & indexes
1 _ 23cm. Includes references & indexes 39 2 2 7 65 T343 647.950681 1 0
6 0 1
Book 2018
3G E-learning
2020-01-29 00:00:00 NULL
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