Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
Series: NRAEF ManageFirst programNew Jersey : Pearson Prentice Hall, 2007Description: x, 196 p. : col. illISBN:- 9780132283366
- TX911.3. CON
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
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Books
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Tourism and Hospitality Resource Centre General Stacks | Tourism and Hospitality Resource Centre | Non-fiction | TX911.3 CON 2007 (Browse shelf(Opens below)) | c.1 | Available | 025195 |
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| TX820 HUN 2011 Professional chef : level 3 diploma / | TX911.2 FEN 2014 Meetings, expositions, events, and conventions / | TX911.3 B AK 2000 Principles of hotel front office operations / | TX911.3 CON 2007 Controlling foodservice costs : competency guide / | TX911.3 COU 2002 Food and beverage management / | TX911.3 COU 2002 Food and beverage management / | TX911.3 COU 2002 Food and beverage management / |
"A core credential topic of the NRAEF certificate program"--Cover.
Includes index.
At head of title: NRAEF ManageFirst.
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