Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.
Material type: TextSeries: Food service professionals guide to ; 5.Publisher: Ocala, Fla. : Atlantic Pub. Group, [2003]Copyright date: ©2003Description: 143 pages : illustrations ; 21 cmContent type:- text
- unmediated
- volume
- 0910627150
- 9780910627153
- Controlling restaurant and food service operating costs
- Operating costs
- 647.950681 21
- TX911.3.C65 B76 2003
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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
647.950681 BRO Food service menus : pricing and managing the food service menu for maximum profit / | 647.950681 BRO Controlling restaurant & food service food costs / | 647.950681 BRO Food service menus : pricing and managing the food service menu for maximum profit / | 647.950681 LEW Controlling restaurant & food service operating costs / | 647.950681 OJU Practical food & beverage cost control / | 647.950682 BAR Successful restaurant design / | 647.950683 HOS Hospitality human resources and supervision. |
Includes bibliographical references and index.
Machine converted from AACR2 source record.
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