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Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
Material type:
TextPublisher: Upper Saddle River, New Jersey : Pearson Prentice Hall, 2005Copyright date: ©2005Edition: Second EditionDescription: xxv, 542 pages : illustrations ; 24 cm + 1 CD-ROM (4 3/4 in.)Content type: - text
- Computer program
- unmediated
- Computer
- volume
- Compute disc
- 0131145320
- 647.950681 22
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Koleksi Pinjaman Terhad (Buku bertanda Merah)
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 | Koleksi Pinjaman Terhad (Buku bertanda Merah) | RED 647.950681 PAV (Browse shelf(Opens below)) | Available | |
Koleksi Umum (Rak Terbuka)
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 | Koleksi Umum (Rak Terbuka) | OS 647.950681 PAV (Browse shelf(Opens below)) | Available | |
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Koleksi Umum (Rak Terbuka)
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 | Koleksi Umum (Rak Terbuka) | OS 647.950681 PAV (Browse shelf(Opens below)) | Available | |
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Koleksi Umum (Rak Terbuka)
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 | Koleksi Umum (Rak Terbuka) | OS 647.950681 PAV (Browse shelf(Opens below)) | Available | |
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Koleksi Umum (Rak Terbuka)
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 | Koleksi Umum (Rak Terbuka) | OS 647.950681 PAV (Browse shelf(Opens below)) | Available |
Browsing PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN shelves, Shelving location: RAK 13, Collection: Koleksi Umum (Rak Terbuka) Close shelf browser (Hides shelf browser)
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| OS 647.950681 PAV Fundamental principles of restaurant cost control / | OS 647.950681 PAV Fundamental principles of restaurant cost control / | OS 647.950681 PAV Fundamental principles of restaurant cost control / | OS 647.950681 PAV Fundamental principles of restaurant cost control / | OS 647.950683 HUM Human resource management for hospitality services / | OS 647.950683 HUM Human resource management for hospitality services / | OS 647.950688 REI Hospitality marketing management. Student workbook. |
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