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Controlling restaurant and food service food costs / by Douglas R. Brown.

By: Series: Food service professionals guide to ; 6Publisher: Ocala, Fla. : Atlantiub. Group, [2003]Copyright date: copyright 2003Description: 142 pages : illustrations ; 21 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0910627169
Subject(s): DDC classification:
  • 647.95 B877 2003
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Holdings
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

Includes bibliographical references and index.

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