Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs
Material type:
TextPublication details: New Jersey Pearson Prentice Hall 2008Edition: Third EditionDescription: xvii, 621 p illISBN: - 9780131714878
- TX 911.3.C65 S11
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Faculty of Education General Stacks | TX 911.3.C65 S11 (Browse shelf(Opens below)) | Available | FOE-0317002165 |
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| TX 360 N21 Food Politics: | TX 601 A81 Food Preservation: | TX 601 A82 Food Preservation: | TX 911.3.C65 S11 Understanding Foodservice Cost Control: | TX 911.3.P4 B11 Human Resource Management for Tourism, Hospitality and Leisure: | TX 911.3.S3 M11 Essentials of Food Safety and Sanitation | TX 911.3.S3 M12 Essentials of Food Safety and Sanitation |
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