Principles of food and, beverage, and labor cost controls / Paul R. Dittmer.
Material type:
TextPublication details: New Jersey : John Wiley & Sons, 2009.Edition: 9thDescription: xiv, 633 p.: ill; 24 cmContent type: - Text
- Unmediated
- Volume
- 9812-53-301-X
- 647.95068 D63p
| Item type | Current library | Call number | Status | Barcode | |
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FEU - Cavite Higher Education HED Library | 647.95068 D63p (Browse shelf(Opens below)) | Available | HED2823 | |
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FEU - Cavite Higher Education HED Library | 647.95068 D63p (Browse shelf(Opens below)) | Available | HED3741 | |
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FEU - Cavite Higher Education HED Library | 647.95068 D63p (Browse shelf(Opens below)) | Available | HED2822 |
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| 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 / | 647.95068 K15d Design and equipment for restaurant and foodservice : a management view / |
Includes index
English
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