Presents the principles of restaurant cost controls which complement the management process of planning, organizing, leading, and controlling. This book is useful for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls, offered by Community Colleges and four-year colleges.
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Presents the principles of restaurant cost controls which complement the management process of planning, organizing, leading, and controlling. This book is useful for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls, offered by Community Colleges and four-year colleges.
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Edition: 2004, Prentice Hall
Trade paperback,
Good
Details: ISBN:
0131145320
ISBN-13:
9780131145320
Pages:
542
Edition:
2nd Revised edition
Publisher:
Prentice Hall
Published:
2004
Language:
English
Alibris ID:
17986132352
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Seller's Description: Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
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Edition: 2004, Prentice Hall
Trade paperback,
Fair
Details: ISBN:
0131145320
ISBN-13:
9780131145320
Pages:
542
Edition:
2nd Revised edition
Publisher:
Prentice Hall
Published:
2004
Language:
English
Alibris ID:
17963620523
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Seller's Description: Fair. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
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Edition: 2004, Prentice Hall
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Good
Available Copies: 2
Details: ISBN:
0131145320
ISBN-13:
9780131145320
Pages:
542
Edition:
2nd Revised edition
Publisher:
Prentice Hall
Published:
2004
Language:
English
Alibris ID:
16784595884
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Seller's Description: Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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Edition: 2004, Prentice Hall
Trade paperback,
Good
Available Copies: 2
Details: ISBN:
0131145320
ISBN-13:
9780131145320
Pages:
542
Edition:
2nd Revised edition
Publisher:
Prentice Hall
Published:
2004
Language:
English
Alibris ID:
17229174809
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Edition: 2004, Prentice Hall
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New
Details: ISBN:
0131145320
ISBN-13:
9780131145320
Pages:
542
Edition:
2nd Revised edition
Publisher:
Prentice Hall
Published:
2004
Language:
English
Alibris ID:
17508375105
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Edition: 1997, Prentice Hall
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Details: ISBN:
0137479999
ISBN-13:
9780137479993
Pages:
292
Publisher:
Prentice Hall
Published:
1997
Language:
English
Alibris ID:
17927141772
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Edition: 1997, Prentice Hall
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Details: ISBN:
0137479999
ISBN-13:
9780137479993
Pages:
292
Publisher:
Prentice Hall
Published:
1997
Language:
English
Alibris ID:
17671256970
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Seller's Description: Very Good. Size: 9x0x0; Slight wear to cover and edges.
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Edition: 1997, Prentice Hall
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Good
Details: ISBN:
0137479999
ISBN-13:
9780137479993
Pages:
292
Publisher:
Prentice Hall
Published:
1997
Language:
English
Alibris ID:
17283663408
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Edition: 1997, Prentice Hall
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New
Details: ISBN:
0137479999
ISBN-13:
9780137479993
Pages:
292
Publisher:
Prentice Hall
Published:
11/1997
Language:
English
Alibris ID:
17508519501
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ISBN-13: 9780131145320
2nd Revised edition
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ISBN-13: 9780137479993
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All Editions of Fundamental Principles of Restaurant Cost Control
Books by David V Pavesic, F.M.P.
