Image from Amazon.com
Fundamental principles of restaurant cost control / David V. Pavesic and Paul F. Magnant.
Material type:
TextPublication details: New Jersey: Pearson Education, Inc., 2005. Edition: 2nd edDescription: xxv, 542 p.: ill.; 24 cmISBN: - 9780131145320
- Res 647.95068 P263 2005
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Books
|
Reserved and General Collection Section | Olivarez College Learning Resource Center | Res 647.95068 P263 2005 (Browse shelf(Opens below)) | Available | RES 001927 |
Browsing Olivarez College Learning Resource Center shelves Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| Res 647.95068 Oj7 1999 Practical food & beverage cost control / | Res 647.95068 Oj7 1999 Practical food & beverage cost control / | Res 647.95068 Oj7 2010 Food and beverage cost control / | Res 647.95068 P263 2005 Fundamental principles of restaurant cost control / | Res 647.95068 P293 2005 Introduction to foodservice / | Res 647.95068 P293 2005a Introduction to foodservice / | RES 647.95068 P293 2008 Foodservice management / |
Includes bibliographical references and index.
There are no comments on this title.
Log in to your account to post a comment.