Controlling restaurant & food service food costs / by Douglas R. Brown
By: Brown, Douglas Robert.
Material type:
BookSeries: The food service professionals guide to ; 6.Publisher: Ocala, Fla. : Atlantic Publishing Group, c2003Description: 142 p. : ill.ISBN: 0910627169.Call No.:
TX911.3 .C65
B768C
Other title: Controlling restaurant and food service food costs.Subject(s): FOOD SERVICE -- COST CONTROL | FOOD PRICESGeneral Note: Includes index
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX911.3 .C65 B768C (Browse shelf) | Checked out | 2024-08-05 | 200505060044 |
| Main Campus Book Shelves | TX911.3 .C65 B768C (Browse shelf) | Available | 200505060045 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX911.3 .C63 B397C The concierge : key to hospitality | TX911.3 .C63 S328G The guide to successful destination management / | TX911.3 .C65 B768C Controlling restaurant & food service food costs / | TX911.3 .C65 B768C Controlling restaurant & food service food costs / | 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 |
Includes index
There are no comments for this item.