Fundamental principles of restaurant cost control
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, N.J. :
Prentice Hall,
c1998.
|
| Subjects: | |
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| 040 | |a DLC |d DLC | ||
| 082 | 0 | 4 | |a 647.95 |2 21 |
| 099 | |a 12-P16 | ||
| 100 | 1 | |a Pavesic, David V | |
| 245 | 0 | 2 | |a Fundamental principles of restaurant cost control |c David V. Pavesic. |
| 246 | 3 | 0 | |a Restaurant cost control |
| 260 | |a Upper Saddle River, N.J. : |b Prentice Hall, |c c1998. | ||
| 300 | |a xviii, 292 p. : |b il. ; |c 24 cm. | ||
| 504 | |a Incluye referencias bibliográficas e índice. | ||
| 650 | 7 | |a Alimentos |2 Spines | |
| 650 | 7 | |a Control de calidad |2 Spines | |
| 650 | 7 | |a Higiene de los alimentos |2 Spines | |
| 650 | 7 | |a Restaurante |2 toit | |
| 650 | 7 | |a Recepción |2 toit | |
| 650 | 7 | |a Financiamiento |2 Spines | |
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