Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown
By: Lewis, Cheryl.
Contributor(s): Brown, Douglas Robert.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
Current location | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Main Campus Book Shelves | TX911.3 .C65 B768C (Browse shelf) | Available | 200505060047 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
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 | 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.