Controlling restaurant and food service operating costs / by Cheryl Lewis & Douglas R. Brown.
Series: Food service professionals guide to ; 5.Publication details: Ocala, Fla. : Atlantic Pub., 2003.Description: 143 p. : ill. ; 21 cmISBN:- 0910627150
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C65 B76 2003 (Browse shelf(Opens below)) | Available | 014053 |
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| CIR TX 911.3.C63 S33 2005 The guide to successful destination management / | CIR TX 911.3.C65 A53 2008 Analyzing and controlling foodservice costs : a managerial and technological approach / | CIR TX 911.3.C65 A83 2006 Hospitality cost control : a practical approach / | CIR TX 911.3.C65 B76 2003 Controlling restaurant and food service operating costs / | CIR TX 911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | CIR TX 911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | CIR TX 911.3.C65 C66 2007 Controlling foodservice costs : competency guide / |
Includes bibliographical references and index.
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