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"Theory, practice and techniques in food and beverage cost control" Theory practice and techniques in food and beverage cost control
Publication details: New York; 3G E-learning; 2018Edition: "308 p. : ill. ; 22 cm., pbk."ISBN:- 9781680948882
- 647.950681 THE
- 22.647.950681 THE
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Books | Anna Centenary Library 6TH FLOOR, A WING | 647.950681 THE (Browse shelf(Opens below)) | Available | 606744 |
Browsing Anna Centenary Library shelves, Shelving location: 6TH FLOOR, A WING Close shelf browser (Hides shelf browser)
| 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 | 647.950681 THE "Theory, practice and techniques in food and beverage cost control" | 647.950682 MAR Design and equipment for restaurants and foodservice : a management view. | 647.950682 MAR Design and equipment for restaurants and foodservice : a management view. | 647.9506851 LIU KFC in China : secret recipe for success |
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