Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
By: Pavesic, David V
.
Contributor(s): Magnant, Paul F.
Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005Edition: 2nd ed.Description: xxv, 542 p. : ill. ; 24 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 0131145320.Subject(s): Restaurants -- Cost controlDDC classification: 647.950681
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Accompanying Material (Media Resource) | Taylor's Library-TU | 647.950681 PAV (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000805113 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 2 |
647.950681 PAV (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 1000805204 |
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| 647.950681 OJU 1999 Practical food & beverage cost control / | 647.950681 OJU 2010 Practical food & beverage cost control / | 647.950681 PAV Fundamental principles of restaurant cost control / | 647.950681 PAV Fundamental principles of restaurant cost control / | 647.950681 PAV Fundamental principles of restaurant cost control / | 647.950681 REC 2007 Recipe costing | 647.950681 SAN 2008 Understanding foodservice cost control : |
Includes bibliographical references and index.