Menu: Pricing and strategy
Language: English Publication details: New York John Wiley 1996Edition: 4th edDescription: x, 228 pDDC classification:- 647.950681 M615M(4)
| Item type | Current library | Call number | Materials specified | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Books | VIVEKANANDA LIBRARY IHTM Library | 647.950681 M615M(4) (Browse shelf(Opens below)) | Available | 303615 |
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| 647.95068 W152R Restaurant: From concept to operation | 647.95068 W152R(6) Restaurant: From concept to operation | 647.950681 A13A Analyzing and controlling foodservice costs: A managegial and technalogical approach | 647.950681 M615M(4) Menu: Pricing and strategy | 647.950681 O7P(2) Practical food and beverage cost control | 647.950681 O7P(2) Practical food and beverage cost control | 647.950681 O7P(2) Practical food and beverage cost control |
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