Normal view MARC view ISBD view

Understanding food service cost control: An operational text for food, beverge and labor costs

By:

Language: English Publication details: New Jersey Pearson Prentice-Hall 2008Edition: 3rd edDescription: 621 pDDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Materials specified	Status	Date due	Barcode
Books	VIVEKANANDA LIBRARY IHTM Library	647.95 S56U (Browse shelf(Opens below))		Available		276578

Previous	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	No cover image available	Next
Previous	647.95 N312T Professional kitchen management	647.95 R152I Introduction to professional food service	647.95 R311T(10) Times food guide 2012: Delhi, Gurgaon, Noida, Faridabad, Ghaziabad	647.95 S56U Understanding food service cost control: An operational text for food, beverge and labor costs	647.95 S63M Marketing by menu: Crerating your most powerful marketing tool	647.95 S73F Food costing	647.95 S73F Food costing	Next

There are no comments on this title.

to post a comment.