Image from Amazon.com
Planning and control for food and beverage operations
Material type:
TextPublication details: Michigan American Hotels & Lodging Educational Institute, 2009Edition: 7th edDescription: 484pages ; 22cmISBN: - 9780866123389
- 647.950682 N6221p 2009
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Books
|
Taytay College Library Circulation | Cir 647.950682 N6221p 2009 (Browse shelf(Opens below)) | Available | TC-014314 |
Browsing Taytay College Library shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
|
|
No cover image available |
|
|
|
No cover image available | ||
| 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 | Cir 647.950683 An41 2010 Food Safety and sanitation |
There are no comments on this title.
Log in to your account to post a comment.
