Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown
By: Lewis, Cheryl.
Contributor(s): Brown, Douglas Robert.
Material type:
BookSeries: The food service professionals guide to ; 5.Publisher: Ocala, Fla. : Atlantic Publishing Group, c2003Description: 143 p.ISBN: 0910627150.Call No.:
TX911.3 .C65
B768C
Other title: Controlling restaurant and food service operating costs.Subject(s): FOOD SERVICE -- COST CONTROLGeneral Note: Includes index
| 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 .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 | TX911.3 .C65 D577P 2003 Principles of food, beverage, and labor cost controls / |
Includes index
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