Food service management fundamentals

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Material type: Text

TextPublication details: New Jersey John Wiley & Sons 2013Description: xiv, 418 p. : ill., Col., ; 28.4 pISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	GULBERG III Lahore	647.95 REY (Browse shelf(Opens below))	Available		119146

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Previous	647.950 GEL A survival guide for culinary professionals	647.95 MAN The management of food service operations	647.95 MCV The menu and the cycle of cost control	647.95 REY Food service management fundamentals	647.95 SAN Understanding foodservice cost control : an operational text for food, beverage, and labor costs	647.95 STR Dining room and banquet management	647.95 UND Understanding the global spa industry : spa management	Next

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