Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
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TextPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005. Edition: 2nd edDescription: xxv, 542 p. : ill. ; 24 cm. + 1 CD-ROM (4 3/4 in.)ISBN: 0131145320Subject(s): Restaurants -- Cost controlDDC classification: 647.95/068/1 LOC classification: TX911.3 | .pav 2005Online resources: Table of contents
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KsTU Library General Stacks | TX911.3 .pav 2005 (Browse shelf(Opens below)) | 1 | Available | 111629 | |
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KsTU Library General Stacks | TX911.3 .pav 2005 (Browse shelf(Opens below)) | 2 | Available | 111630 | |
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KsTU Library General Stacks | TX911.3 .pav 2005 (Browse shelf(Opens below)) | 3 | Available | 111631 | |
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KsTU Library General Stacks | TX911.3 .pav 2005 (Browse shelf(Opens below)) | 4 | Available | 111632 | |
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KsTU Library General Stacks | TX911.3 .pav 2005 (Browse shelf(Opens below)) | 5 | Available | 111633 |
Includes bibliographical references and index.
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