Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
Series: NRAEF ManageFirst programPublication details: Upper Saddle River, N.J. : Pearson/ Prentice Hall, 2007.Description: x, 196 p. : col. ill. ; 28 cmISBN:- 0132283360
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C65 C66 2007 (Browse shelf(Opens below)) | Available | 016763 | |
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C65 C66 2007 (Browse shelf(Opens below)) | Available | 018277 | |
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.C65 C66 2007 (Browse shelf(Opens below)) | Available | 028275 |
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| CIR TX 911.3.C65 B76 2003 Controlling restaurant and food service operating costs / | CIR TX 911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | CIR TX 911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | CIR TX 911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | CIR TX 911.3.C65 D58 2006 Principles of food, beverage, and labor cost controls / | CIR TX 911.3.C65 D58 2006 Principles of food, beverage, and labor cost controls / | CIR TX 911.3.C65 D58 2006 Principles of food, beverage, and labor cost controls / |
"A core credential topic of the NRAEF certificate program"--Cover.
At head of title: NRAEF ManageFirst.
Includes index.
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