Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin.
Material type:
TextPublication details: New York : Van Nostrand Reinhold, c1994.Edition: 5th edDescription: xii, 562 p. : ill. ; 25 cmISBN: - 0442016018 :
- 647.95/0681 20
- TX911.3.C65 D58 1994
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
Loan - Normal on open shelf
|
UOE Main Library Open shelf | TX911.3.C65 D58 1994 (Browse shelf(Opens below)) | 10056960 | Available | 10056960 |
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| TX911.3 B7 Hotel front office | TX911.3C3 L46 A case study approach hospitality management | TX911.3.C65 .C63 1989 Cost control for the hospitality industry / | TX911.3.C65 D58 1994 Principles of food, beverage, and labor cost controls for hotels and restaurants / | TX911.3.C65 O38 1999 Practical food & beverage cost control / | TX911.3 .E4 O28 2000 Using computers in hospitality / | TX911 .3.E956 1990 Practical Computing A guide for hotel and catering students / |
Includes index.
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