Understanding Foodservice Cost Control
An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
Edición de la obra Understanding foodservice cost control
| Autor | Edward E. Sanders, Timothy H. Hill, Donna J. Faria |
|---|---|
| Editorial | Prentice Hall |
| Fecha de publicación | May 24, 2007 |
| Idioma | inglés |
| Páginas | 640 |
| Formato | Paperback |
| ISBN-13 | 9780131714878 |
| ISBN-10 | 0131714872 |
| LCCN |