Principles of food, beverage, and labor cost controls / Paul R. Dittmer.
Material type:
TextPublication details: Hoboken, NJ : Wiley, 2009.Edition: 9thDescription: xiv, 633 p; 24 cmContent type: - Text
- Unmediated
- Volume
- 978-0-471-78347-3
- 647.95068 D63p
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
|
FEU - Cavite Higher Education HED Library | 647.95068 D63p (Browse shelf(Opens below)) | Available | HED0368 |
Browsing FEU - Cavite Higher Education shelves, Shelving location: HED Library Close shelf browser (Hides shelf browser)
| 647.95023 T67 c2010 Welcome to culinary school: a culinary student survival guide / | 647.95068 An24h Human resource management : a textbook for the hospitality industry / | 647.95068 B53d c2008 Design and layout of foodservice facilities / | 647.95068 D63p Principles of food, beverage, and labor cost controls / | 647.95068 D63p Principles of food and, beverage, and labor cost controls / | 647.95068 D63p Principles of food and, beverage, and labor cost controls / | 647.95068 D63p Principles of food and, beverage, and labor cost controls / |
Includes index
English
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