Controlling restaurant & food service food costs / by Douglas R. Brown.
Material type:
TextSeries: Food service professionals guide to ; 6.Publisher: Ocala, Fla. : Atlantic Pub. Group, [2003]Copyright date: ©2003Description: 142 pages : illustrations ; 21 cmContent type: - text
- unmediated
- volume
- 0910627169
- 9780910627160
- Controlling restaurant and food service food costs
- Food costs
- 647.950681
- TX911.3.C65 B74 2003
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 647.950681 BRO (Browse shelf(Opens below)) | 1 | Available | A419259B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 647.95068 WIL Understanding the hospitality consumer / | 647.950681 AND Buying & selling a restaurant business, for maximum profit / | 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 / |
Includes bibliographical references and index.
Machine converted from AACR2 source record.
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