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Design and equipment for restaurants and foodservice : a management view
Katsigris, Costas - 2006 - 2. ed.
Persistent link: https://www.econbiz.de/10004001476
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ServSafe essentials
2004 - 3. ed.
Persistent link: https://www.econbiz.de/10004206198
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Food and beverage cost control
Miller, Jack E.; Dopson, Lea R.; Hayes, David K. - 2005 - 3. ed.
Persistent link: https://www.econbiz.de/10004421907
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Hospitality marketing management
Reid, Robert D.; Bojanic, David Clark - 2001 - 3. ed.
Persistent link: https://www.econbiz.de/10004724211
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Food and beverage management
Davis, Bernard; Stone, Sally - 1985
Persistent link: https://www.econbiz.de/10004771357
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Calculations for hospitality & catering
Gee, Gordon E. - 2004 - 3. ed., [Nachdr.]
Persistent link: https://www.econbiz.de/10004821289
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Principles of food, beverage, and labor cost controls
Dittmer, Paul R.; Keefe, J. Desmond - 2006 - 8. ed.
Persistent link: https://www.econbiz.de/10004824507
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Principles of food, beverage and labor cost controls : student workbook
2006 - 8. ed.
Persistent link: https://www.econbiz.de/10004826905
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Principles of food, beverage, and labor cost controls
Dittmer, Paul R. (contributor) - 7. ed.
Persistent link: https://www.econbiz.de/10004804266
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Foodservice organizations : a managerial and systems approach
Spears, Marian C.; Gregoire, Mary B. - 2004 - 5. ed.
Persistent link: https://www.econbiz.de/10004844026