Description:
Atlantic Publishing Group, Inc., 2003. Paperback. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Controlling Restaurant & Food Service Operating Costs Paperback - 2002
by Cheryl Lewis; Douglas R. Brown
First line
This book deals specifically with ways to reduce operating costs that are primarily management-controllable expenses.
Details
- Title Controlling Restaurant & Food Service Operating Costs
- Author Cheryl Lewis; Douglas R. Brown
- Binding Paperback
- Edition illustrated edit
- Pages 143
- Volumes 1
- Language ENG
- Publisher Atlantic Publishing Company (FL), Ocala, Florida, U.S.A
- Date September 2, 2002
- Illustrated Yes
- Features Illustrated, Index, Table of Contents
- ISBN 9780910627153 / 0910627150
- Weight 0.44 lbs (0.20 kg)
- Dimensions 8.22 x 5.36 x 0.39 in (20.88 x 13.61 x 0.99 cm)
- Library of Congress subjects Food service - Cost control
- Library of Congress Catalog Number 2002013539
- Dewey Decimal Code 647.950
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Controlling Restaurant and Food Service Operating Costs
by Douglas R. Brown; Cheryl Lewis
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Controlling Restaurant and Food Service Operating Costs
by Douglas R. Brown; Cheryl Lewis
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Description:
Atlantic Publishing Group, Inc., 2003. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Controlling Restaurant & Food Service Operating Costs
by Lewis, Cheryl; Brown, Douglas R.
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Atlantic Publishing Company (FL), 2003. Paperback. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Controlling Restaurant & Food Service Operating Costs
by Lewis, Cheryl; Brown, Douglas R.
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Atlantic Publishing Company (FL), 2003. Paperback. Good. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs 365 Insider Secrets Revealed: 05
by Lewis, Cheryl
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Controlling Restaurant and Food Service Operating Costs
by Brown, Douglas R., Lewis, Cheryl
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Controlling Restaurant and Food Service Operating Costs
by Brown, Douglas R., Lewis, Cheryl
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by Brown, Douglas R., Lewis, Cheryl
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Controlling Restaurant and Food Service Operating Costs
by Brown, Douglas R., Lewis, Cheryl
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The Food Service Professionals Guide To: Controlling Restaurant & Food Service Operating Costs (The Food Service Professionals Guide, 5)
by Lewis, Cheryl/ Brown, Douglas R.
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Atlantic Pub Co, 2003. Paperback. New. illustrated edition. 144 pages. 8.00x5.50x0.50 inches.
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