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Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
Material type:
TextSeries: NRAEF ManageFirst programUpper Saddle River, N.J. : Pearson Prentice Hall, ©2007Description: x, 196 pages: colour illustrations; 28 cmContent type: - text
- unmediated
- volume
- 0132283360
- NRAEF ManageFirst
- 647.95068 22
- TX911.3.C65 C66 2007
| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
| Koleksi Am | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | TX911.3.C65 C66 2007 (Browse shelf(Opens below)) | Available | 0000006878 | ||
| Koleksi Am | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | TX911.3.C65 C66 2007 (Browse shelf(Opens below)) | Available | 0000008783 |
Total holds: 0
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| TX911.3.C65 A83 2006 Hospitality Cost Control : A Practical Approach / | TX911.3.C65 A83 2006 Hospitality Cost Control : A Practical Approach / | TX911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | TX911.3.C65 C66 2007 Controlling foodservice costs : competency guide / | TX911.3.C65 M55 1994 Basic Food and Beverage Cost Control / | TX911.3.C65 O38 1999 Practical Food & Beverage Cost Control / | TX911.3.C8 F67 2000 Managing the guest experience in hospitality / |
"A core credential topic of the NRAEF certificate program"--Cover.
Includes index.
At head of title: NRAEF ManageFirst.
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