Image from Amazon.com
Principles of food, beverages and labor cost control
Material type:
TextPublication details: New Jersey : John & Wiley & Sons 2009Edition: 9th edDescription: 587pages ; 24cmISBN: - 9780764557989
- 647.95068 D639p. 2000
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Books
|
Taytay College Library Circulation | CIR 647.95068 D639p. 2000 (Browse shelf(Opens below)) | Available | TC-013378 |
Browsing Taytay College Library shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| CIR 647.95068 B167b 2023 Bar and beverage management: a book on drinks / | CIR 647.95068 B167b 2023 Bar and beverage management: a book on drinks / | CIR 647.95068 B167fu 2019 Fundamentals in food service operations | CIR 647.95068 D639p. 2000 Principles of food, beverages and labor cost control | CIR 647.95068 F7391d 2008 Food and beverage management | CIR 647.95068 G9394 2007 Compentency-based learning guide in beverage management | CIR 647.95068 M36r 2024 Room division management & cost control: a comprehensive guide to hospitality operations / Elpedia Marte-Lago, Paul Timothy A. Clemente [and] Maria Rhoda D. Dinaga |
There are no comments on this title.
Log in to your account to post a comment.
