Principles of food, beverage, and labor cost controls / Paul R. Dittmer., Gerald G. Griffin.
Material type:
TextPublisher: New York: John Wiley & Sons, Inc., 1999Edition: Sixth editionDescription: xi, 577 pages : 24 centimeterISBN: 0471293259Subject(s): Food service -- Cost controlDDC classification: FOR 647.95 D63p 1999
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Books
|
La Union Provincial Library Foreign Section | Foreign | FOR 647.95 D63p 1999 (Browse shelf) | Available | 011368laup |
Browsing La Union Provincial Library shelves, Shelving location: Foreign Section, Collection: Foreign Close shelf browser
|
|
|
No cover image available |
|
|
No cover image available | ||
| FOR 647.94068 W85o 1994 Organizational behaviour for hospitality management / | FOR 647.940684 Ol8s 1992 Strategic management in the hospitality industry / Michael D. Olsen, Eliza Ching-Yick Tse, Joseph J. West. | FOR 647.95 B46w 1994 Winning the chain restaurant game : 8 key strategies / | FOR 647.95 D63p 1999 Principles of food, beverage, and labor cost controls / | FOR 647.95 D63s 1999 Study guide to accompany principles of food, beverage and labor cost controls / | FOR 647.95 D67b 1995 Becoming a chef : with recipes and reflections from America's leading chefs / | FOR 647.95 D73d 1998 Dining out : secrets from America's leadingncritics, chefs, and restauranteurs / |
Colegio de San Juan de Letran Calamba Donation May 17, 2024
There are no comments on this title.