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Principles of Food, Beverage, and labor cost Controls for Hotels and Restaurants / Paul R. Dittmer
Material type:
TextPublication details: New York : Van Nostrand Reinhold, 1994Edition: 5th edDescription: 562 p. : illISBN: - 0442016018
- TX911.3.C65 D58 1994
English Books
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English Books
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MATRIX Library General Eng/FL.3 | General Books | TX911.3.C65 D58 1994 (Browse shelf(Opens below)) | 1 | Available | 1000017126 |
Total holds: 0
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| TX911.2 M66 M4 1995 Meetings, Conventions, and Expositions : An Introduction to the Industry / | TX911.3.C6 D44 C6 2000 Cost control in the hospitality industry / | TX911.3.C63 B78 The Concierge : Key to Hospitality, a Training Manual / | TX911.3.C65 D58 1994 Principles of Food, Beverage, and labor cost Controls for Hotels and Restaurants / | TX911.3.C65 D617 S7 2009 Study Guide to Accompany : | TX911.3.C65 H313 P7 1999 Profit Planning / | TX911.3.C65 H313 P7 1999 Profit Planning / |
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