Fundamental principles of restaurant cost control

By:

Contributor(s):

Publication details: 1998 New Jersey Prentice Hall 2005Edition: 02nd edDescription: 23 cm. xxv,542 pISBN:

Subject(s):

DDC classification:

Item type:

Sheduled Reference

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Electronic Media	Main Library Audio Visual Section	Reference Collection	647.95 PAV (Browse shelf(Opens below))	Available	78424CD
Electronic Media	Main Library Audio Visual Section	Reference Collection	647.95PAV (Browse shelf(Opens below))	Available	78425CD
Sheduled Reference	Main Library Reference Section		647.95PAV (Browse shelf(Opens below))	Available	78424
Lending Books	Main Library Lending Section	Lending Collection	647.95PAV (Browse shelf(Opens below))	Available	78425
Lending Books	Main Library Lending Section		647.95PAV (Browse shelf(Opens below))	Available	78426

Total holds: 0

Browsing Main Library shelves,Shelving location: Audio Visual Section,Collection: Reference Collection Close shelf browser (Hides shelf browser)

Previous								Next
Previous	621.39WHI How computer work	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	Next

There are no comments on this title.

to post a comment.