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Principles of food, beverage, and labor cost controls for hotels and restaurants

By: Dittmer, Paul R.
Contributor(s): Griffin, Gerald G.
Material type: materialTypeLabelBookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1994Edition: 5th ed.Description: 562.Call No.: TX911.3 .C65 D577P 1994 Subject(s): FOOD SERVICE -- COST CONTROL
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Current location Call number Status Date due Barcode
Main Campus
Book Shelves 		TX911.3 .C65 D577P 1994 (Browse shelf) Checked out 2024-08-05 206998
Main Campus
Book Shelves 		TX911.3 .C65 D577P 1994 (Browse shelf) Available 206999

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