Hospitality cost control: Allen B. Asch A practical approach:/
Material type:
TextPublication details: New Jersey: Pearson Education, Inc. 2006Description: xi, 243 pagesISBN: - 0-13-111600-2
| Item type | Current library | Call number | Status | Barcode | |
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Southville International School Affiliated with Foreign Universities Library | TX 911.3.C65 .As812 2006 (Browse shelf(Opens below)) | Available | SFU1145 |
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| TX 911.2 .F333 2008 Meetings, expositions, events, and conventions : | TX 911.2 .F333 2008 Design and layout of foodservice facilities / | TX 911.3 .B335 2011 Hospitality level 2: | TX 911.3.C65 .As812 2006 Hospitality cost control: | TX 911.3.C65 .C724 1989 Cost control for the hospitality industry/ | TX 911.3.C65 .D57 2009 Principles of food, beverage, and labor cost controls / | TX 911.3 .C65 .D66 2011 Food and beverage cost control / |
Includes Index
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