ASCOT Library Zabali Campus

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Your search returned 6 results.

1.
Fundamental principles of restaurant cost control / by Pavesic, David V. Publication: Upper Saddle River, N.J. : Pearson Prentice Hall, 2005 . xxv, 542 p. : Date: 2005 Availability: Items available: ASCOT Library - Zabali Campus Reference [647.95/068/1] (1),

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2.
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Food and Beverage Cost Control by Dopson, Lea R. Publication: New Jersey John Wiley & Sons, Inc. 2008 . xxxv.; 587 pages Date: 2008 Availability: Items available: ASCOT Library - Zabali Campus Reference [647.950] (1),

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3.
Principles of Food, Beverage, and Labor Cost Controls by Dittmer, Paul R. Publication: New Jersey John Wiley & Sons, Inc. 2006 . xvi.; 638 pages Date: 2006 Availability: Items available: ASCOT Library - Zabali Campus Reference [647.95068] (1),

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4.
Hospitality Cost Control A Practical Approach by Asch, Allen B. Publication: New Jersey Pearson Education, Inc. 2006 . xi.; 243 pages Date: 2006 Availability: Items available: ASCOT Library - Zabali Campus Reference [647.940] (1),

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Food and Beverage Cost Control System by Mendoza, Evangeline O. Publication: Mandaluyong City Books Atbp., Publishing Corp. 2015 . viii., 85, pages Date: 2015 Availability: Items available: ASCOT Library - Zabali Campus Filipiniana [647.950] (3),

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6.
Cost management / by Hansen, Don R. Publication: Boston, MA : Cengage Learning, Inc., 2022 . xxv, 1128 pages : , Includes glossary and index. Date: 2022 Availability: Items available: ASCOT Library - Zabali Campus Reference [Ref 657.42 H19c 2022] (1),

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