Principles of food, beverage, and labor cost controls
Material type:
TextSeries: Professional management development programPublisher: New York : John Wiley & Sons, [2003]Edition: Seventh editionDescription: x, 146 pagesContent type: - text
- unmediated
- volume
- 0471208779
- 647.95068107
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Book
|
Main Library Reference Section | Reference | R 647.95068107 P957 2003 (Browse shelf(Opens below)) | Room use only | 16817QC |
Browsing Main Library shelves, Shelving location: Reference Section, Collection: Reference Close shelf browser (Hides shelf browser)
| R 647.95068 N714r 2006 Restaurant operations management : principles and practices | R 647.95068 W181r 2012 The restaurant : from concept to operation | R 647.950681 D617p 2003 Principles of food, beverage, and labor cost controls | R 647.95068107 P957 2003 Principles of food, beverage, and labor cost controls | R 649.1 F115h 2021 How to talk when kids won't listen : whining, fighting, meltdowns, defiance, and other challenges of childhood | R 649.1 M147b 2013 Building everyday leadership in all kids : an elementary curriculum to promote attitudes and actions for respect and success | R 649.1 Oc16g 2023 The gentle parenting book : how to raise calmer, happier children from birth to seven |
Includes examination answer sheet.
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