Principles of food, beverage and labor cost controls
Material type:
TextLanguage: English Publication details: 2003 John Wiley New York Edition: 7th edDescription: x+579; HM1109ISBN: - 471397032
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Floppies | Central Library HM | HM | Available | FP563 | ||
| Hotel Management Library | Central Library HM | HEM | 647.950681 DIT;1 R (Browse shelf(Opens below)) | Available | HM1109 |
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No cover image available | No cover image available | No cover image available | No cover image available | ||
| 647.95068 KOT;1 R Managing Bar and Beverage operations | 647.95068 NIN;1 R Management of Food and Beverage Operations | 647.95068 NIN;1 R Planning and Control for Food and Beverage Operations | 647.950681 DIT;1 R Principles of food, beverage and labor cost controls | 647.950687 FEI;1 R Purchasing for Chefs | 647.950687 VIR;1 R Purchasing for Hospitality Operations | 647.953 BER R Winning the chain restaurant game : eight key strategies |
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