Principles of food, beverage, and labor cost controls

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Language: English Language Publication details: 2006 New Jersey John Wiley 2006Edition: 8th edDescription: 23 cm. xvi,638 pISBN:

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Sheduled Reference

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Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Sheduled Reference	Main Library Reference Section	647.95DIT (Browse shelf(Opens below))	Available		80297

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Previous	647.9541LIL Food and beverage service	647.9541STR Strategic questions in food and beverage management	647.95AND Food and beverage service	647.95DIT Principles of food, beverage, and labor cost controls	647.95DOR Dining out	647.95PAV Fundamental principles of restaurant cost control	647.96ACC Accounting and finance for the international hospitality industry	Next

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