Theory,practice and techniques in food and beverage cost control
Material type:
TextPublication details: New York: 3G E-Learning LLC, 2018.Description: ix, 308 pages : figures, images, tables ; 23 cmContent type: - text
- unmediated
- volume
- 9781680948882
- 647.95068 T343
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Main Library-Nabua | Circulation Section | CIR 647.95068 T343 2018 (Browse shelf(Opens below)) | 1-3 | Available | 019740 | ||
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Main Library-Nabua | Circulation Section | CIR 647.95068 T343 2018 (Browse shelf(Opens below)) | 2-3 | Available | 021183 | ||
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Main Library-Nabua | Circulation Section | CIR 647.95068 T343 2018 (Browse shelf(Opens below)) | 3-3 | Available | 022168 |
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| CIR 647.95068 Sp317 2017 Specialized catering operations | CIR 647.95068 Sp317 2017 Specialized catering operations | CIR 647.95068 T343 2018 Theory,practice and techniques in food and beverage cost control | CIR 647.95068 T343 2018 Theory,practice and techniques in food and beverage cost control | CIR 647.95068 T343 2018 Theory,practice and techniques in food and beverage cost control | CIR 647.95068 W119s 2010 Successful restaurant management | CIR 647.95068 W119s 2010 Successful restaurant management |
Includes Index.
Includes Bibliographical References.
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