Controlling restaurant and food service food costs / by Douglas R. Brown.
Series: Food service professionals guide to ; 6Publisher: Ocala, Fla. : Atlantiub. Group, [2003]Copyright date: copyright 2003Description: 142 pages : illustrations ; 21 cmContent type:- text
- unmediated
- volume
- 0910627169
- 647.95 B877 2003
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Print Materials | Main Library Hotel Restaurant Management | 647.95/B877 2003 (Browse shelf(Opens below)) | Available | 0096465 |
Browsing Main Library shelves, Shelving location: Hotel Restaurant Management Close shelf browser (Hides shelf browser)
641.4/W674 2004 Preserves : | 664/Ex96 2006 Extraction techniques for food processing / | 647.94/H513 2006 Opportunities in hotel and motel careers / | 647.95/B877 2003 Controlling restaurant and food service food costs / | 647.94/C435 2005 Front office management in hotel / | 647.94/B457 2005 Benchmarks in hospitality and tourism / | 338.47/M235 2004 Strategies and planning in tourism industry / |
Includes bibliographical references and index.
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