Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
Publication details: Upper Saddle River, N.J. : Pearson Prentice Hall, 2005.Edition: 2nd edDescription: xxv, 542 p. : ill. ; 24 cmISBN:- 0131145320
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Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C65 P38 2005 (Browse shelf(Opens below)) | Available | 013729 |
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CIR TX 911.3.C65 M55 2005 Food and beverage cost control / | CIR TX 911.3.C65 O35 2010 Practical food & beverage cost control / | CIR TX 911.3.C65 O38 2010 Practical food and beverage cost control / | CIR TX 911.3.C65 P38 2005 Fundamental principles of restaurant cost control / | CIR TX 911.3.C65 S26 2008 Understanding foodservice cost control : an operational text for food, beverage, and labor costs / | CIR TX 911.3.C8 C87 2007 Customer service : competency guide / | CIR TX 911.3.C8 C87 2007 Customer service : competency guide / |
Includes bibliographical references and index.
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