Image from Amazon.com
Principles of food, beverages, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.
Material type:
TextPublication details: Canada : John Wiley and Sons, Inc., 2006.Edition: 8th editionDescription: xvi, 638 pages : black and white illustrations ; 24 cmISBN: - 0471429929
- CIR 647.95 D617 2006
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Books
|
Olivarez College Tagaytay On Display | CIR | CIR 647.95 D617 2006 (Browse shelf(Opens below)) | 1 | Available | 3078 |
Browsing Olivarez College Tagaytay shelves, Shelving location: On Display Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| CIR 647.95 Ar67 2003 Food service menus : pricing and managing the food service menu maximum profit / | CIR 647.95 B87c 2003 Controlling restaurant & food service food costs : 365 secrets revealed / | CIR 647.95 D617 1994 Principles of food, beverage and labor cost control : for hotel and restaurants / | CIR 647.95 D617 2006 Principles of food, beverages, and labor cost controls / | CIR 647.95 F965 2003 Controlling restaurant & food service labor costs : 365 secrets revealed / | CIR 647.95 H334b 2000 c.1 Feeds and feeding / | CIR 647.95 H334b 2000 c.2 Feeds and feeding / |
Includes glossary, and index.
There are no comments on this title.
Log in to your account to post a comment.