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Design and equipment for restaurants and foodservice : a management view. Design and equipment for restaurants and foodservice a management view
Publication details: New York; SCITUS Academics ; 2017Edition: "viii, 259 p. ; 24 cm., hbk."ISBN:- 9781681172491
- 647.950682 MAR
- 22.647.950682 MAR
| Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|
| Anna Centenary Library | 647.950682 MAR (Browse shelf(Opens below)) | Available | 605120 |
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| 647.950681 KEI Analyzing and controlling foodservice costs : a managerial and technological approach | 647.950681 PAV Fundamental principles of restaurant cost control | 647.950681 SAN Foodservice profitability : a control approach | 647.950682 MAR Design and equipment for restaurants and foodservice : a management view. | 647.9506851 LIU KFC in China : secret recipe for success | 647.950687 FEI Purchasing : selection and procurement for the hospitality industry | 647.950688 BRA Franchise organizations |
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