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Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.

By: Contributor(s): Material type: TextTextSeries: Food service professionals guide to ; 5.Publisher: Ocala, Fla. : Atlantic Pub. Group, [2003]Copyright date: ©2003Description: 143 pages : illustrations ; 21 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0910627150
  • 9780910627153
Other title:
  • Controlling restaurant and food service operating costs
  • Operating costs
Subject(s): DDC classification:
  • 647.950681 21
LOC classification:
  • TX911.3.C65 B76 2003
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 647.950681 LEW (Browse shelf(Opens below)) 1 Available A419521B

Includes bibliographical references and index.

Machine converted from AACR2 source record.

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