Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
Material type: TextSeries: NRAEF ManageFirst programPublisher: Upper Saddle River, N.J. : Pearson Prentice Hall, 2007Description: x, 196 pages : illustrations ; 28 cmContent type:- text
- unmediated
- volume
- 0131589121
- 9780131589124
- At head of title: NRAEF ManageFirst
- 647.95068
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 647.95068 CON (Browse shelf(Opens below)) | 1 | Available | A400515B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
647.95068 BAS The chef manager / | 647.95068 CAR Leadership lessons from a chef : finding time to be great / | 647.95068 CHE The world of culinary management : leadership and development of human resources / | 647.95068 CON Controlling foodservice costs : competency guide / | 647.95068 EGE How to open and run a successful restaurant / | 647.95068 FOU Foundations of restaurant management & culinary arts. Level two / | 647.95068 FOU Foundations of restaurant management & culinary arts. Level one / |
"A core credential topic of the NRAEF certificate program"--Cover.
Includes index.
Machine converted from AACR2 source record.
There are no comments on this title.
Log in to your account to post a comment.