Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes
Material type:
TextPublication details: Hoboken, N.J. : John Wiley & Sons, 2005Edition: 3rd edDescription: xxvi, 605 p : illus DiskISBN: - 0471273546 (cloth with disk)
- TX 911.3.C65 M54F 2005
| Item type | Current library | Collection | Shelving location | Call number | Status | Barcode | |
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General Book
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SPU Library, Bangkok (Main Campus) | General Books (ENGLISH) | Floor 4: General Shelves (ENGLISH): N, Q-T | TX 911.3.C65 M54F 2005 (Browse shelf(Opens below)) | Available | F053694 |
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| TX 911.3 C52I 1995 Interpersonal skills for hospitality management | TX 911.3.C65 D57P 1999 Principles of food, beverage, and labor cost controls for hotels and restaurants [book] | TX 911.3.C65 D57P 1999 Principles of food, beverage, and labor cost controls for hotels and restaurants [book] | TX 911.3.C65 M54F 2005 Food and beverage cost control / | TX 911.3.C65 O39P 1999 Practical food and beverage cost control | TX 911.3.C65 P38F 2005 Fundamental principles of restaurant cost control / | TX 911.3.C65 P38F 2005 Fundamental principles of restaurant cost control / |
Includes bibliography glossary and index
Managing revenue and expense
Determining sales forecasts
Managing the cost of food
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