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Foodservice management principles and practices
Publication details: New Jersey Prentice Hall 2012 2012Edition: 12thDescription: xvi,569p. 28cmISBN:- 9780132719926
- 647.95068 PAY
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
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Lending Materials
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Makandura Library Lending Section | Lending Collection | 647.95068 PAY (Browse shelf(Opens below)) | Available | 66735 | ||
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Lending Materials
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Makandura Library Lending Section | Lending Collection | 647.95068 PAY (Browse shelf(Opens below)) | Available | 66736 | ||
Schedule Reference Materials
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Makandura Library Reference Section | Schedule Reference Collection | 647.95068PAY (Browse shelf(Opens below)) | Available | 66011 | ||
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Lending Materials
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Makandura Library Lending Section | Lending Collection | 647.95068 PAY (Browse shelf(Opens below)) | Available | 66012 |
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| 647.950681DOP Food and beverage cost control | 647.950681DOP Food and beverage cost control | 647.95068CIC Managing service in food and beverage operations | 647.95068PAY Foodservice management principles and practices | 647.95068REY Foodservice management fundamentals | 647.95068 FOO Food and beverage management | 647.95068 KAN Food and Beverage |
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