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Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier.

By: Contributor(s): Material type: TextTextPublisher: [Chicago, Ill.] : National Restaurant Association, Educational Foundation, 1994Copyright date: ©1994 Edition: Third editionDescription: xi, 387 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0915452731
Subject(s): DDC classification:
  • 647.95 23
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 647.95 KOT (Browse shelf(Opens below)) Available 0000003284
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 647.95 KOT (Browse shelf(Opens below)) Available 0000003285
Browsing PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN shelves, Shelving location: RAK 24, Collection: Koleksi Pinjaman Terhad (Buku bertanda Merah) Close shelf browser (Hides shelf browser)
RED 647.95 FOS The Theory of catering / RED 647.95 JON Culinary calculations : simplified math for culinary professionals / RED 647.950 KHA Restaurant franchising / RED 647.95 KOT Management by menu / RED 647.95 KOT Management By Menu / Lendal H. Kotschevar, Marcel R. Escoffier. RED 647.95 LAB Applied math for food service / RED 647.95 RAN INTRODUCTION TO PROFESSIONAL FOODSERVICE /

Includes index

Bibliography : pages [371]-372

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