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Edward E. Sanders | Akateeminen Kirjakauppa

Haullasi löytyi yhteensä 12 tuotetta
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FOODSERVICE PROFITABILITY

Edward E. Sanders; Timothy Hill
(2000)
Pehmeäkantinen kirja

63,10 €

UNDERSTANDING FOODSERVICE COST CONTROL

Edward E. Sanders; Timothy Hill; Donna J. Faria
(2007)
Pehmeäkantinen kirja

104,40 €

PROFESSIONAL SERVER

Edward E. Sanders; Marcella Giannasio; Paul C. Paz; Ronald C. Wilkinson
(2012)
Pehmeäkantinen kirja

108,50 €

SERVICE AT ITS BEST

Edward E. Sanders; Paul C. Paz; Ronald C. Wilkinson
(2001)
Pehmeäkantinen kirja

87,70 €

LAW AND BUSINESS OF THE ENTERTAINMENT INDUSTRIES

Donald E. Biederman; Charles J. Biederman; Janna A. Glasser Esq.; Edward P. Pierson; Scott Sanders; Martin E. Silfen
Bloomsbury Publishing Plc (2006)
Kovakantinen kirja

120,80 €

THE FIRST CENTURY OF METHODISM IN CANADA. 2

Sanderson; J. E. (Joseph Edward)

18,50 €

THE FIRST CENTURY OF METHODISM IN CANADA

Sanderson; J. E. (Joseph Edward)

18,50 €

THE FIRST CENTURY OF METHODISM IN CANADA; 2

J E (Joseph Edward) Sanderson
Creative Media Partners, LLC (2021)
Kovakantinen kirja

49,80 €

THE FIRST CENTURY OF METHODISM IN CANADA; 2

J E (Joseph Edward) Sanderson
Creative Media Partners, LLC (2021)
Pehmeäkantinen kirja

34,30 €

NEW CITY PATTERNS

S E (Spencer Edward) - Sanders
Creative Media Partners, LLC (2021)
Kovakantinen kirja

39,80 €

NEW CITY PATTERNS: THE ANALYSIS OF AND A TECHNIQUE FOR URBAN REINTEGRATION

S E (Spencer Edward) - Sanders
Creative Media Partners, LLC (2021)
Pehmeäkantinen kirja

25,40 €

HANDBOOK FOR THE PHYSIOLOGICAL LABORATORY; V.2

E - Klein (Edward); J Burdon-Sanderson (John); M Foster (michael)
Creative Media Partners, LLC (2021)
Pehmeäkantinen kirja

28,00 €

Hae lisää...

Foodservice Profitability

Edward E. Sanders, Timothy Hill

63,10 €

Sivumäärä: 364 sivua
Asu: Pehmeäkantinen kirja
Painos: 2. painos
Julkaisuvuosi: 2000, 04.10.2000 (lisätietoa)
Kieli: Englanti

This text is appropriate for courses in Food, Beverage, and Labor Cost Control and Operations Management.

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented.

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