Principles of food, beverage, and labor cost controls

Main
Business & Economics - Human Resources
Principles of food, beverage, and labor...

Principles of food, beverage, and labor cost controls

Paul Dittmer, J Desmond Keefe

0 / 0

Sukakah anda buku ini?

Bagaimana kualiti fail ini?

Muat turun buku untuk menilai kualitinya

Bagaimana kualiti fail yang dimuat turun?

Kategori:

Business & Economics - Human Resources

Tahun:

2009

Penerbit:

John Wiley & Sons

Bahasa:

english

Halaman:

650

ISBN 10:

0471783471

ISBN 13:

9780471783473

Fail:

PDF, 6.59 MB

IPFS:

,

english, 2009

Baca dalam Talian

Penukaran menjadi sedang dijalankan

Penukaran menjadi gagal

Mungkin anda berminat

Paul R. Dittmer, J. Desmond Keefe III — Principles of Food, Beverage, and Labor Cost Controls

Clement Ojugo — Practical Food and Beverage Cost Control

Paul R. Dittmer — Principles of Food, Beverage, and Labor Cost Controls

Lendal H. Kotschevar, Diane Withrow, — Management by Menu

Stevenson, Hojati, Cao, Mottaghi, Bakhtiari — DEMO - Operations Management

Karen Eich Drummond, Thomas Cooley, Mary Cooley — Foodservice Operations and Management: Concepts and Applications

() — Food and beverage management

Ковальчук Т.І. — Менеджмент та маркетинг у громадському харчуванні

James B Dilworth — Operations Management: Providing Value in Goods and Services

Daniel Traster — Foundations of Menu Planning (What’s New in Culinary & Hospitality)

Gregoire, Mary B — Foodservice organizations: a managerial and systems approach

Stephen Novak — The Small Manufacturer's Toolkit: A Guide to Selecting the Techniques and Systems to Help You Win (St. Lucie Press Series on Resou)

Fields, Roger — Restaurant success, by the numbers: a money-guy's guide to opening the next new hot spot

Paul R. Dittmer, J. Desmond Keefe — Principles of Food, Beverage, and Labor Cost Controls

R. Dan Reid, Nada R. Sanders — Operations Management , Fourth Edition

Reynolds, Dennis R., McClusky, Kathleen W. — Foodservice Management Fundamentals

Steven M. Bragg — Controllership (8th Edition)

Nancy Loman Scanlon — Catering Management

Lendal H. Kotschevar, Diane Withrow — Management by Menu

Terri Jones — Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition

Paul R. Dittmer, J. Desmond Keefe III — Principles of Food, Beverage, and Labor Cost Controls

Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott — Food and Beverage Management

BPP Learning Media — CTH Food and Beverage Operations

Sharon L. Fullen — How to Open a Financially Successful Bakery

Lora Arduser, Douglas Robert Brown — The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business

Douglas Robert Brown — The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM

R. Dan Reid, Nada R. Sanders — Operations Management

John R. Walker — Restaurant Concepts, Management and Operations

F. Robert Jacobs, Richard B. Chase — Operations and Supply Chain Management: The Core, 6th Edition

Karen Eich Drummond, Mary Cooley, Thomas J. Cooley — Foodservice Operations and Management: Concepts and Applications

Roy Alonzo — The Upstart Guide to Owning and Managing a Restaurant.

John James; Dan Baldwin — Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant

Douglas Brown — How to Open a Financially Successful Coffee, Espresso & Tea Shop

Roger Fields — Restaurant Success by the Numbers, Second Edition: A Money-Guy’s Guide to Opening the Next New Hot Spot