Normal view MARC view ISBD view

Fundamental principles of restaurant cost control : David V. Pavesic

By:

Material type: Text

TextPublication details: NJ : Prentice Hall, 1998Description: 292pages ; 23cmSubject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Taytay College Library Circulation	Cir 647.950681 P2884 1998 (Browse shelf(Opens below))	Available		TC-008754

There are no comments on this title.

to post a comment.