Principles of food, beverage and labor cost control for hotels and restaurants / Dittmer Paul R.; Gerald G. Griffin

Material type: Text

TextPublication details: New York : John Wiley and Sons Inc., 1999.Edition: 6th edDescription: xi, 577 p. ; 24 cmISBN:

Subject(s):

DDC classification:

Online resources:

Holdings
Item type	Current library	Call number	Status	Barcode
Books	Higher Education Department Library Circulation Section	HRM 650.01 D63p (Browse shelf(Opens below))	Available	20967
Books	Higher Education Department Library Circulation Section	HRM 650.01 D63p (Browse shelf(Opens below))	Available	21088
Books	Higher Education Department Library Circulation Section	HRM 650.01 D63p (Browse shelf(Opens below))	Available	21089

Previous			No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	HRM 648 R64h Housekeeping management	HRM 648 W72 Wine production and quality	HRM 650.01 D63a Accounting practices for hotels, motels, and restaurants	HRM 650.01 D63p Principles of food, beverage and labor cost control for hotels and restaurants /	HRM 650.01 D63p Principles of food, beverage and labor cost control for hotels and restaurants /	HRM 650.01 D63p Principles of food, beverage and labor cost control for hotels and restaurants /	HRM 650.01 H12m Math principles for food service occupations	Next

Includes index

There are no comments on this title.

to post a comment.