Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin.
By: Dittmer, Paul R.
Contributor(s): Griffin, Gerald G.Material type: BookCall no.: TX911.3.F5 D5 1999Publication: New York : Wiley, c1999Edition: 6th ed.Description: xi, 577 p. : ill.ISBN: 0471293253.Subject(s): Restaurants -- Finance | Bars (Drinking establishments) -- Finance | Food service -- Cost control
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|Book||Professor Sangvian Indaravijaya Library General Stacks||General Books||TX911.3.F5 D5 1999 (See Similar Items)||Available||31379001870469|
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|TX911.3.E4 T47 Hospitality information systems and e-commerce /||TX911.3.E4 Z47 E-commerce & information technology in hospitality & tourism /||TX911.3.F5 C47 Hospitality financial management /||TX911.3.F5 D5 1999 Principles of food, beverage, and labor cost controls for hotels and restaurants /||TX911.3.F5 H68 1999 Hotel investments : issues & perspectives /||TX911.3.F5 O34 Purchasing, costing and control : for hotel and catering operations /||TX911.3.F75 F67 Rooms at the inn : front office operations and administration /|
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