Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin
Material type:
- 0442016018
- TX911.3 .C65 D577P 1994
Item type | Home library | Collection | Shelving location | Call number | Status | Barcode | |
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BU Library and Learning Space | Books | Book Shelves | TX911.3 .C65 D577P 1994 (Browse shelf(Opens below)) | Available | 206999 | |
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BU Library and Learning Space | Books | Book Shelves | TX911.3 .C65 D577P 1994 (Browse shelf(Opens below)) | Available | 2024000001047 |
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TX911.3 .C65 B768C Controlling restaurant & food service operating costs / | TX911.3 .C65 B768C Controlling restaurant & food service food costs / | TX911.3 .C65 D577P 1994 Principles of food, beverage, and labor cost controls for hotels and restaurants / | TX911.3 .C65 D577P 1994 Principles of food, beverage, and labor cost controls for hotels and restaurants / | TX911.3 .C65 D577P 1994 Principles of food, beverage, and labor cost controls for hotels and restaurants / | TX911.3 .C65 D577P 2003 Principles of food, beverage, and labor cost controls / | TX911.3 .C65 D577P 2003 Principles of food, beverage, and labor cost controls / |
Includes index
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