Food and beverage cost control /
Material type:
TextPublication details: Hoboken, New Jersey : Wiley, 2020.Edition: Seventh editionDescription: 443 pagesISBN: - 9781119668077
- REF.647.950681 D72
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.647.950681 D72 2020 (Browse shelf(Opens below)) | C1 | Available | 001698 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.647.95068 V82 2020 A visual reference for banquet servers & bartenders / | REF.647.95068 V82 2020 A visual reference for kitchen manager / | REF.647.95068 V82 2020 A visual reference for banquet supervisor / | REF.647.950681 D72 2020 Food and beverage cost control / | REF.647.950681 D72 2020 Food and beverage cost control / | REF.647.950681 T34 Theory, practice and techniques in food and beverage cost control / | REF.647.950681 T34 2020 Theory, practice and techniques in food and beverage cost control / |
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