Fundamental principles of restaurant cost control
Publication details: 1998 New Jersey Prentice Hall 2005Edition: 02nd edDescription: 23 cm. xxv,542 pISBN:- 0131145320
- 647.95 PAV
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Electronic Media | Main Library Audio Visual Section | Reference Collection | 647.95 PAV (Browse shelf(Opens below)) | Available | 78424CD | ||
Electronic Media | Main Library Audio Visual Section | Reference Collection | 647.95PAV (Browse shelf(Opens below)) | Available | 78425CD | ||
Sheduled Reference | Main Library Reference Section | 647.95PAV (Browse shelf(Opens below)) | Available | 78424 | |||
Lending Books | Main Library Lending Section | Lending Collection | 647.95PAV (Browse shelf(Opens below)) | Available | 78425 | ||
Lending Books | Main Library Lending Section | 647.95PAV (Browse shelf(Opens below)) | Available | 78426 |
Total holds: 0
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