Controlling restaurant & food service operating costs by Cheryl Lewis & Douglas R. Brown. 6
By: Lewis, Cheryl, 4 0 16 [, ] | [, ] |
Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: Food service professionals guide to 5; Ocala, Florida : Atlantic Publishing Group, Inc., ©2003.46Edition: Description: 21 cm. 143 pages : illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 0-910627-15-0 (paperback)ISSN: 2Other title: Operating costs;Controlling restaurant and food service operating costs 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cost control. Food service -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 647.950681 LOC classification: | TX911.3.C65 | B76 20032Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 647.950681 L585c 2003 (Browse shelf) | Available | R30958 |
56
Includes bibliographical references and index.
5
5
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