Theory, practice and techniques in food and beverage cost control /
Material type:
TextPublication details: New York, New York : 3G E-Learning, 2020.Edition: 2nd EditionDescription: x, 315 pages : colored illustrations ; 23cm; x, 315 pages : colored illustrations ; 23cmISBN: - 9781506304915
- REF.647.950681 T34
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.647.950681 T34 (Browse shelf(Opens below)) | C2 | Available | 003489 |
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 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 / | REF.647.950681 T41 2019 3G handy guide: design and cost menus / | REF.647.950682 H79 2019 Hotel & restaurant design / |
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