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	1.	Fundamentals of food, catering and beverage management. by Shrivastava, Atul Material type: Text; Format: print ; Literary form: Not fiction New Delhi Anmol Publications. Availability: Items available for loan: College Library (1)Call number: 647.95068 Sh561 2014. Place hold Add to cart (remove)
	2.	Practical food & beverage cost control. by Ojugo, Clement Rymer, Todd Material type: Text; Format: print ; Literary form: Not fiction Albany Delmar. Availability: Items available for loan: College Library (2)Call number: 647.950681 Oj39 1999, ... Place hold Add to cart (remove)
	3.	Food and beverage cost control. by Ojugo, Clement Material type: Text; Format: print ; Literary form: Not fiction Singapore Cengage Learning Asia. Availability: Items available for loan: College Library (1)Call number: Oj39. Place hold Add to cart (remove)
	4.	Cost management for profitable food and beverage operations. by Morrison, Paul Ruys, Hein Morrison, Brian Material type: Text; Format: print ; Literary form: Not fiction Melbourne Hospitality Press. Availability: Items available for loan: College Library (1)Call number: 642.40681 M834 1994. Place hold Add to cart (remove)
	5.	No cover image available No cover image available Food and beverage cost control system. by Mendoza, Evangeline O Suarez, Felicen, Sevilla Material type: Text; Format: print ; Literary form: Not fiction Mandaluyong City Books Atbp. Pub. Corp. Availability: Items available for loan: College Library (2)Call number: 647.95068 M539 2015, ... Place hold Add to cart (remove)
	6.	Controlling restaurant & food service operating costs: 365 insider secrets revealed. by Lewis, Cheryl Series Brown, Douglas R Material type: Text; Format: print ; Literary form: Not fiction Ocala, Fla Atlantic Publishing Group. Availability: Items available for loan: College Library (1). Place hold Add to cart (remove)
	7.	Food and beverage control. by Keister, Douglas C Edition: 2nd ed. Material type: Text; Format: print ; Literary form: Not fiction Prentice - Hall. Availability: Items available for loan: College Library (1)Call number: 642.40681 K268. Place hold Add to cart (remove)
	8.	Controlling restaurant and food service labor costs: 365 secrets revealed. by Fullen, Sharon L Series Material type: Text; Format: print ; Literary form: Not fiction Ocala, Fla Atlantic Publishing Group. Availability: Items available for loan: College Library (2)Call number: 647.950681 F965 2003, ... Place hold Add to cart (remove)
	9.	Principles of food, beverage, and labor cost controls. by Dittmer, Paul Keefe, J. Desmond Edition: 9th ed. Material type: Text; Format: print ; Literary form: Not fiction New Jersey John Wiley & Sons, Inc. Availability: Items available for loan: College Library (4)Call number: 647.95068 D617 2009, ... Place hold Add to cart (remove)
	10.	Principles of food, beverage, and labor cost controls for hotels and restgurants. by Dittmer, Paul R Griffin, Gerald C. jt. author Edition: 5th ed. Material type: Text; Format: print ; Literary form: Not fiction New York Van Nostrand Reinhold. Availability: Items available for loan: College Library (3)Call number: 647.950681 D617 1994, ... Place hold Add to cart (remove)
	11.	Theory, practice and techniques in food and beverages cost control. Material type: Text; Format: print ; Literary form: Not fiction New York 3G E-learning. Availability: Items available for loan: College Library (1)Call number: 647.950681 T343 2018. Place hold Add to cart (remove)