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Principles of food, beverage, and labor cost controls

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Material type: Text

TextPublication details: New Jersey ; John wiley & Sons; 2009Edition: 9th edDescription: xiv, 633 p; Includes indexISBN:

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Summary: An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting

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Holdings
Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 647.95 D62p (Browse shelf(Opens below))	Available	4824

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Previous	C 647.9408 V24c Check-In check-out managing hotel operations	C 647.94092 J71p Professional management	C 647.95 C28 Catering Management Practices	C 647.95 D62p Principles of food, beverage, and labor cost controls	C 647.95 F89n No-one else has complained	C 647.95 M82c Culinary creation : an introduction to foodservice and world cuisine	C 647.95 St8d Dining room and banquet management	Next

An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting

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