Understanding foodservice cost control an operational text for food, beverage, and labor costs

Understanding foodservice cost control an operational text for food, beverage, and labor costs

書誌詳細
第一著者: Sanders, Edward E.
その他の著者: Hill, Timothy H., Faria, Donna J.
Resource Type: 図書
言語:English
出版事項: Upper Saddle River, N.J. Pearson/Prentice Hall c2008.
版:3rd ed.
主題:
Food service > Cost control.

College of Home Economics (UP Diliman)

Accession # Call # Volume/Part# Copy # Collection Circulation Type Circulation Status
HE-21258 TX 911.3 / C65 S26 2008 Regular Circulation On-Shelf