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, 1989Edition: 4th ed.Description: 452.Call No.:
TX911.3 .F5
D577P 1989
Subject(s): RESTAURANTS, BARS -- FINANCE | HOTELS, MOTELS -- FINANCE
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX911.3 .F5 D577P 1989 (Browse shelf) | Available | 87297 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX911.3 .F5 C647F Financial control for your hotel | TX911.3 .F5 C647F Financial control for your foodservice operation | TX911.3 .F5 C647F Financial control for your foodservice operation | TX911.3 .F5 D577P 1989 Principles of food, beverage, and labor cost controls for hotels and restaurants | TX911.3 .F5 H827B Building restaurant profits : | TX911.3 .F5 H827B Building restaurant profits : | TX911.3 F677R Rooms at the inn : front office operations and administration |
There are no comments for this item.