Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.

Contributor(s):

Material type:

TextPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, 2007.Description: x, 196 p. : col. ill. ; 28 cmISBN:

Subject(s):

LOC classification:

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Holdings
Item type	Current library	Call number	Status	Barcode
Book	Meru University Open Shelves	TX911.3.C65.C6 2007 (Browse shelf(Opens below))	Available	15-20438

Total holds: 0

Browsing Meru University shelves,Shelving location: Open Shelves Close shelf browser (Hides shelf browser)

Previous								Next
Previous	TX911.B3 2009 Introduction to the hospitality industry /	TX911.2.A8 1998 Convention sales and services /	TX911.2.M6 1995 Meetings, conventions, and expositions :	TX911.3.C65.C6 2007 Controlling foodservice costs :	TX911.3.E4.C6 1999 Hospitality information technology :	TX911.3.E4.C6 1999 Hospitality information technology :	TX911.3.K4 2000 Contemporary management theory :	Next

"A core credential topic of the NRAEF certificate program"--Cover.

Includes index.

At head of title: NRAEF ManageFirst.

There are no comments on this title.

to post a comment.