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ANALYZING AND CONTROLING FOODSERVICE COSTS A MANAGERIAL AND TECHNOLOGICAL APPROACH FIFTH EDITION

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Material type: Text

TextPublication details: PEARSONISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Koleksi Am	PERPUSTAKAAN KOLEJ KOMUNITI TANGGA BATU	647.95068122 (Browse shelf(Opens below))	Available		0000000151

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Previous	647.9422 MEETINGS, EXPOSITIONS, EVENTS & CONVENTIONS AN INTRODUCTION TO THE INDUSTRY	647.95 UNDERSTANDING FOODSERVICE COST CONTROL AN OPERATIONAL TEXT FOR FOOD, BEVERAGE AND LABOR COSTS THIRD EDITION	647.95068 RESTAURANT MANAGEMENT CUSTOMERS OPERATIONS AND EMPLOYEES THIRD EDITION	647.95068122 ANALYZING AND CONTROLING FOODSERVICE COSTS A MANAGERIAL AND TECHNOLOGICAL APPROACH FIFTH EDITION	647.9506882 HANDBOOK HOSPITALITY MARKETING MANAGEMENT	658/.91/6425 FOOD AND BEVERAGE COMPREHENSIVE COST CONTROL AND SYSTEM MANAGEMENT	658/.91/64794 HOTEL FRONT OFFICE OPERATIONS AND MANAGEMENT	Next

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