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Fundamental principles of restaurant cost control
Material type:
TextPublication details: New Jersey Pearson Education 2005Description: xxv, 542 p. : ill. ; 23.5 cm. +CDISBN: - 0131145320 (pbk)
- 9780131145320
- 647.9506 PAV
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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GULBERG III Lahore | 647.9506 PAV (Browse shelf(Opens below)) | 4 | Available | 122284 | ||
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Books
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GULBERG III Lahore | 647.9506 PAV (Browse shelf(Opens below)) | 2 | Available | 122441 | ||
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Books
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GULBERG III Lahore | 647.9506 PAV (Browse shelf(Opens below)) | 3 | Available | 122442 | ||
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Books
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GULBERG III Lahore | 647.9506 PAV (Browse shelf(Opens below)) | Available | 119580 |
Includes appendices and index.
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