PRINCIPLES OF FOOD BEVERAGE AND LABOUR COST CONTROLS/ PAUL R
By: PAUL R.
Contributor(s): DITTMER.
Material type:
BookPublisher: NEW JERSEY: JOHN WILEY, 2009Edition: 9TH.Description: XIV, 633p.ISBN: 978-0-471-78347-3.Subject(s): DESMOND KEEFE | TECHNOLOGY(APPLIED SCIENCES)
| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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GENERAL COLLECTION FOR LOAN
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MULTIMEDIA UNIVERSITY LIBRARY | MULTIMEDIA UNIVERSITY LIBRARY | TX 911.3C65D57 (Browse shelf) | Available | 107B05081 |
Total holds: 0
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| TX 911.3 .C65 D57 PRINCIPLES OF FOOD BEVERAGE AND LABOUR COST CONTROLS / | TX 911.3 .C65 D57 PRINCIPLES OF FOOD BEVERAGE AND LABOUR COST CONTROLS / | TX 911.3 .C65 D57 PRINCIPLES OF FOOD BEVERAGE AND LABOUR COST CONTROLS / | TX 911.3C65D57 PRINCIPLES OF FOOD BEVERAGE AND LABOUR COST CONTROLS/ | TX911.3 .C8 2017 Customer service for hospitality and tourism / | TX911.3 .C8 2017 Customer service for hospitality and tourism / | TX911.3 .C8 2017 Customer service for hospitality and tourism / |
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