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Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.

by Pavesic, David V | Magnant, Paul F.

Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 PAV] (2).
QuickBooks for the restaurant / Stephanie Murphy, Alisa Robertson Neuneker.

by Murphy, Stephanie | Neuneker, Alisa Robertson.

Publisher: Hoboken, N.J. : Wiley, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 657.837 MUR] (2).
International Style Restaurant / [edited by Ng Zhong Men]

by Ng, Zhong Men | Dalian University of Technology.

Publisher: China : Dalian University of Technology Press, 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 725.71 INT] (1).
Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe.

by Dittmer, Paul [author.] | Keefe, J. Desmond [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 DIT 2009] (12).
Famous CAD construction atlas : hotel/business & office/restaurant/leisure & entertainment/exhibition / [Tang Art Design & Information Group Limited]

by Tang yi she ji zi xun ji tuan you xian gong si.

Publisher: Hong Kong : Tang Art Design & Information Group, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 747.0285536 FAM 2011] (2).
Detail in contemporary bar and restaurant design / Drew Plunkett and Olga Reid.

by Plunkett, Drew | Reid, Olga.

Publisher: London : Laurence King, 2013Availability: Items available for loan: Taylor's Library-TU [Call number: 747.857 PLU 2013] (2).