Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
Material type:
TextSeries: NRAEF ManageFirst programPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007. Description: x, 196 p. : col. ill. ; 28 cmISBN: 0132283360Other title: NRAEF ManageFirstSubject(s): Food service -- Cost control | Food service managementDDC classification: 647.95068 LOC classification: TX911.3 | .con 2007Online resources: Table of contents only
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| TX 911.3 .bok 2000 Principles of hotel front office operations | TX911.3 .cla 1995 Interpersonal skills for hospitality management / | TX911.3 .con 2007 Controlling foodservice costs : competency guide / | TX911.3 .con 2007 Controlling foodservice costs : competency guide / | TX911.3 .con 2007 Controlling foodservice costs : competency guide / | TX911.3 .con 2007 Controlling foodservice costs : competency guide / | TX911.3 cou 2014 Food and beverage service. |
"A core credential topic of the NRAEF certificate program"--Cover.
Includes index.
At head of title: NRAEF ManageFirst.
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