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Understanding food service cost control: An operational text for food, beverge and labor costs by
Edition: 3rd ed.
Language: English
Publication details: New Jersey Pearson Prentice-Hall 2008
Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 647.95 S56U.

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Professional server: A training manual by
Edition: 3rd
Publication details: Noida Pearson India Education Services 2020
Availability: Items available for loan: VIVEKANANDA LIBRARY (1)Call number: 642 S56P(3).

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