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

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

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