Description: Understanding Foodservice Cost Control: An Operational Text for Foo - ACCEPTABLE Product Id:0131714872 Condition:USED_ACCEPTABLE Notes:Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc...
Price: 5.3 USD
Location: Montgomery, Illinois
End Time: 2024-12-01T17:02:08.000Z
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Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
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Brand: Unbranded
Book Title: Understanding Foodservice Cost Control: An Operational Text for
MPN: Does not apply
Number of Pages: 640 Pages
Language: English
Publication Name: Understanding Foodservice Cost Control : an Operational Text for Food, Beverage, and Labor Costs
Publisher: Prentice Hall PTR
Publication Year: 2007
Item Height: 0.9 in
Subject: Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Features: Revised
Type: Textbook
Item Weight: 49.3 Oz
Subject Area: Business & Economics
Author: Donna J. Faria, Edward E. Sanders, Timothy H. Hill
Item Length: 10.8 in
Item Width: 8.3 in
Format: Trade Paperback
