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Fundamental principles of restaurant cost control
Publication details: 1998 New Jersey Prentice Hall 2005Edition: 02nd edDescription: 23 cm. xxv,542 pISBN:- 0131145320
- 647.95 PAV
Sheduled Reference
| Item type | Current library | Collection | Call number | Status | Barcode | |
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Electronic Media
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Main Library Audio Visual Section | Reference Collection | 647.95 PAV (Browse shelf(Opens below)) | Available | 78424CD | |
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Electronic Media
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Main Library Audio Visual Section | Reference Collection | 647.95PAV (Browse shelf(Opens below)) | Available | 78425CD | |
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Sheduled Reference
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Main Library Reference Section | 647.95PAV (Browse shelf(Opens below)) | Available | 78424 | ||
Lending Books
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Main Library Lending Section | Lending Collection | 647.95PAV (Browse shelf(Opens below)) | Available | 78425 | |
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Lending Books
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Main Library Lending Section | 647.95PAV (Browse shelf(Opens below)) | Available | 78426 |
Total holds: 0
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| 641.5CAM Practical cookery | 641.5CAM Practical cookery | 647.95PAV Fundamental principles of restaurant cost control | 647.95 PAV Fundamental principles of restaurant cost control | 657.48NAR Financial accounting | 657.48NAR Financial accounting | 657.48NAR Financial accounting |
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