Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes .
Publisher: N.J.: John Wiley, [2005]Copyright date: copyright 2005Edition: 3rd edDescription: xxvi, 605 p . ; 25 cmContent type:- text
- unmediated
- volume
- 0-471-27354-6
- 647.95 M648
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Print Materials | Main Library Hotel Restaurant Management | 647.95 /M648 2005 (Browse shelf(Opens below)) | Available | 0090593 |
Browsing Main Library shelves, Shelving location: Hotel Restaurant Management Close shelf browser (Hides shelf browser)
647.95 /F686 2003 The food service professional guide to / | 647.95 /F686 2003 The food service professional guide to / | 647.95 /F686 2003 The food service professional guide to / | 647.95 /M648 2005 Food and beverage cost control / | 642.42 /En61 2002 Entertaining journal. | 647.95/F965 2005 Opening a restaurant or other food business starter kit : | 343.73 /C861 2004 Hotel, restaurant, and travel law : |
Includes bibliographical references and index.
There are no comments on this title.
Log in to your account to post a comment.