Principles of food, beverage, and labor cost controls for hotels and restaurants
By: Dittmer, Paul R.
Contributor(s): Griffin, Gerald G.
Material type: BookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1994Edition: 5th ed.Description: 562.Call No.: TX911.3 .C65 D577P 1994 Subject(s): FOOD SERVICE -- COST CONTROLCurrent 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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TX911.3 .C65 B768C Controlling restaurant & food service operating costs / | TX911.3 .C65 B768C Controlling restaurant & food service operating costs / | TX911.3 .C65 D577P 1994 Principles of food, beverage, and labor cost controls for hotels and restaurants | TX911.3 .C65 D577P 1994 Principles of food, beverage, and labor cost controls for hotels and restaurants | TX911.3 .C65 D577P 2003 Principles of food, beverage, and labor cost controls / | TX911.3 .C65 D577P 2003 Principles of food, beverage, and labor cost controls / | TX911.3 .C65 K672F Food cost control |
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