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Fundamental principles of restaurant cost control

By: Contributor(s): Publication details: 1998 New Jersey Prentice Hall 2005Edition: 02nd edDescription: 23 cm. xxv,542 pISBN:
  • 0131145320
Subject(s): DDC classification:
  • 647.95 PAV
Item type: Sheduled Reference
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Holdings
Item type Current library Collection Call number Status Barcode
Electronic Media Electronic Media Main Library Audio Visual Section Reference Collection 647.95 PAV (Browse shelf(Opens below)) Available 78424CD
Electronic Media Electronic Media Main Library Audio Visual Section Reference Collection 647.95PAV (Browse shelf(Opens below)) Available 78425CD
Sheduled Reference Sheduled Reference Main Library Reference Section 647.95PAV (Browse shelf(Opens below)) Available 78424
Lending Books Lending Books Main Library Lending Section Lending Collection 647.95PAV (Browse shelf(Opens below)) Available 78425
Lending Books Lending Books Main Library Lending Section 647.95PAV (Browse shelf(Opens below)) Available 78426
Total holds: 0

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