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Fundamental principles of restaurant cost control / David V. Pavesic.
Material type:
TextPublication details: Upper Saddle River, N.J. : Prentice Hall, c1998.Description: xviii, 292 p. : ill. ; 24 cmISBN: - 0137479999 (pbk.)
- Restaurant cost control
- 647.95/068/1 21
- TX911.3.C65 P38 1998
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Centeral Library First floor - Management | 647.95/068/1 (Browse shelf(Opens below)) | Available | 3672 |
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| 623.8932 U.S.B 2006 The boatowner's guide to GMDSS and marine radio : | 647.94068 L.E.E 2009 Entrepreneurship and small business management in the hospitality industry / | 647.94068 N . H . E 2020 Entrepreneurship / | 647.95/068/1 Fundamental principles of restaurant cost control / | 647.95 F.M.P 2013 Purchasing / | 647.95 P.D.R 1999 Restaurant manager's pocket handbook : | 647.95 P.D.R 1999 Restaurant manager's pocket handbook : 25 keys to profitable success. Labor cost / |
Includes bibliographical references and index.
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