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Principles of food, beverage and labor cost controls for hotel and restaurants / Paul R. Ditter and Gerald G. Griffin.
Material type:
TextPublication details: New York: John Wiley & Sons, Inc., 1999. Edition: 6th edDescription: xi, 577 p.: ill.; 25 cmISBN: - 9780471293255
- Res 647.95068 D639 1999
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 647.95068 D639 1999 (Browse shelf(Opens below)) | Available | RES 000331 |
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| Res 647.95068 An261 2008 Textbook of food and beverage management / | RES 647.95068 C3231 2025 Beverage products and bar operations/ | RES 647.95068 C836 1995 Food and beverage management | RES 647.95068 D639 1999 Principles of food, beverage and labor cost controls for hotel and restaurants / | RES 647.95068 D639 2006 Principles of food, beverage, and labor cost controls / | Res 647.95068 F739 1994 Food and beverage management : a selection of readings / | Res 647.95068 F739 2008 Food and beverage service procedures / |
Includes index.
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