Principles of food, beverage, and labor cost controls for hotels and restaurants
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 0-442-23432-5
- TX 911 3 F5 D57
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|---|
Préstamo | Biblioteca Pedro Arrupe | Acervo | TX 911 3 F5 D57 (Browse shelf(Opens below)) | Ej. 1 | Available | 018986 |
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