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Principles of food, beverage, and labor cost controls / Paul R. Dittmer.

by Dittmer, Paul.

Edition: 7th ed.Publisher: New York : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 DIT] (3).
Introduction to hospitality management / John R. Walker.

by Walker, John R, 1944-.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, 2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL 2009] (2).
Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese.

by Strianese, Anthony J | Strianese, Pamela P.

Edition: 5th ed.Publisher: New York : Thomson/Delmar Learning, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 STR] (1).