Food service management by checklist : a handbook of control techniques/ Herman E. Zaccarelli

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TextNew York : John Wiley & Sons, 1991Description: v, 244 pages illustrations 29 cmContent type:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	647.95068 ZAC (Browse shelf(Opens below))	Available		03454

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Previous	647.95068 WAL The restaurant : from concept to operation /	647.95068 WAL The restaurant : from concept to operation /	647.95068 WAL The restaurant from concept to operation student workbook)	647.95068 ZAC Food service management by checklist : a handbook of control techniques/	647.950681 DIT Principles of food, beverage, and labor cost controls /	647.950681 DIT Principles of food, beverage, and labor cost controls /	647.950681 DIT Principles of food, beverage, and labor cost controls /	Next