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Principles of food, beverage and labor cost control : for hotel and restaurants / Paul R. Dittmer, Gerald G. Griffin; student workbook prepared by Karen Eich
Material type:
TextPublication details: New York : Van Nostrand Reinhold , 1994.Edition: 5th editionDescription: 236 pages : black and white illustrations ; 28 cmISBN: - 0442018274
- CIR 647.95 D617 1994
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Olivarez College Tagaytay On Display | CIR | CIR 647.95 D617 1994 (Browse shelf(Opens below)) | 1 | Available | 3645 |
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| CIR 647.940698 G28s 2009 A survival guide for hotel professionals / | 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 / |
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