Fundamental principles of restaurant cost control : David V. Pavesic
Material type:
TextPublication details: NJ : Prentice Hall, 1998Description: 292pages ; 23cmSubject(s): DDC classification: - 647.950681 P2884 1998
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Taytay College Library Circulation | Cir 647.950681 P2884 1998 (Browse shelf(Opens below)) | Available | TC-008754 |
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| Cir 647.950681 Oj72 2010 Food and beverage cost control | Cir 647.950681 Oj72 2010 Food and beverage cost control | Cir 647.950681 Oj72 2010 Food and beverage cost control | Cir 647.950681 P2884 1998 Fundamental principles of restaurant cost control : David V. Pavesic | Cir 647.950682 N6221p 2009 Planning and control for food and beverage operations | Cir 647.950683 An41 2010 Food Safety and sanitation | Cir 647.950683 An41 2010 Food Safety and sanitation |
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