Study guide to accompany food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Mille
Material type:
TextPublication details: Hoboken, N.J. : | John Wiley & Sons, 2008. Edition: 4th edDescription: 185 p. ; 28cmISBN: - 9780470140581
- TX911.3 C65.M648 2008
| Item type | Current library | Collection | Shelving location | Call number | Status | Barcode | |
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Dato Maznah Library & Information Services | Open Collection | TX Home Economics | TX911.3.C65.M648 2008 (Browse shelf(Opens below)) | Available | 1002807 |
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| TX911.3.C65.D57 2005 Principles of food, beverage, and labor cost controls / | TX911.3.C65.H38 2024 Cost control in foodservice operations / | TX911.3.C65.K44 2008 Analyzing and controlling foodservice costs : a managerial and technological approach / | TX911.3.C65.M648 2008 Study guide to accompany food and beverage cost control / | TX911.3.C65 S26 2021 Food, Labor, and Beverage Cost Control : A Concise Guide / | TX911.3.E4.N95 2005 Technology strategies for the hospitality industry / | TX911.3.F75.A53 1982 Hotel front office; training manual; |
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