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1. Sheduled Reference
Principles of food,beverage and labor cost controls for hotels and restaurants by
Edition: 06th ed.
Language:
Publication details: New York John Wiley and Sons 1999 1999
Availability: Items available for loan: Main Library (1)Collection, call number: 647.950681DIT.
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2. Sheduled Reference
Dimensions of the hospitality industry an introduction by Series: Instructor's manual
Edition: 02nd ed.
Language:
Publication details: New York 1997 1997
Availability: Items available for loan: Main Library (1)Collection, call number: 647.94DIT.
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