The food service manager's guide to cost cutting / by Douglas Robert Brown
By: Brown, Douglas Robert [author]
Language: English Publisher: Ocala, Florida : Atlantic Publishing, [2006]Copyright date: c2006Description: 1 computer disk ; (4 3/4 in.)Content type: text Media type: computer Carrier type: computer discSubject(s): Food service. -- Cost control | Food service managementDDC classification: 647.950681| Item type | Current location | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
CD/DVD
|
COLLEGE LIBRARY | COLLEGE LIBRARY LIC Gateway | 647.950681 B812 2006 (Browse shelf) | c.1 | Not for loan | CL-1544-E |
Total holds: 0
Browsing COLLEGE LIBRARY Shelves , Shelving location: LIC Gateway Close shelf browser
| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| 647.94068 Q252 2019 Quality service management in tourism and hospitality | 647.95068 B812 2007 The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation | 647.95068 F739 2014 Food and beverage service | 647.950681 B812 2006 The food service manager's guide to cost cutting / | 650.01513 S115 2003 Student DVD-ROM to accompany practical business math procedures | 651.3 Of22 2014 Office management | 651.74 M5516 1999 Merriam-Webster's business writer's toolbox / |
There are no comments for this item.