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Principles of food, beverage, and labor cost controls for hotels and restaurants

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Material type: Text

TextPublication details: New York, N.Y. : Van Nostrand Reinhold, 1989Edition: 4th edDescription: 452Subject(s):

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Holdings
Item type	Home library	Collection	Shelving location	Call number	Status	Barcode
Books	BU Library and Learning Space	Books	Book Shelves	TX911.3 .F5 D577P 1989 (Browse shelf(Opens below))	Available	87297

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Previous	TX911.3 .F5 C647F Financial control for your hotel	TX911.3 .F5 C647F Financial control for your foodservice operation	TX911.3 .F5 C647F Financial control for your foodservice operation	TX911.3 .F5 D577P 1989 Principles of food, beverage, and labor cost controls for hotels and restaurants	TX911.3 .F5 H827B Building restaurant profits : how to ensure maximum results /	TX911.3 .F5 H827B Building restaurant profits : how to ensure maximum results /	TX911.3 F677R Rooms at the inn : front office operations and administration	Next

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