Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.
By: Lewis, Cheryl
.
Contributor(s): Brown, Douglas Robert.
Series: The Food service professionals guide to5.Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Description: 143 p. : ill. ; 21 cm.ISBN: 0910627150.Other title: Controlling restaurant and food service operating costs | Operating costs.Subject(s): Food service -- Cost Control | Food prices | Food service managementDDC classification: 647.950681
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1 |
647.950681 LEW (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000028862 | |
| Main Collection | Taylor's Library-TU | 647.950681 LEW (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000028579 |