Principles of Food, Beverage and Labor Cost controls Paul R.Dittmer and J. Desmond Keefe III
By: DITTMER,Paul R.
Material type:
TextPublisher: New Jersey John Wiley & Sons 2006Edition: 8th.Description: xvi,638p.ISBN: 0-471-42992-9.Subject(s): DDC classification: 647.9506
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
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Books
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INSTITUTE OF TOURISM LIBRARY
Welcome to Insitute of tourism library |
non fiction | 647.9506 (Browse shelf) | 1 | Available | T000001768 |
Browsing INSTITUTE OF TOURISM LIBRARY Shelves , Shelving location: Library shelves , Collection code: non fiction Close shelf browser
| 647.950 22 Practical: | 647.95 22 Design and layout of foodservice facilities | 647.9506 The restaurant : | 647.9506 Principles of Food, Beverage and Labor Cost controls | 647.9506 Introduction to hospitality management / | 647.95068 Textbook of Food and Beverage Management | 647.95068 2 West and Wood's introduction to foodservice / |
Includes Index
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