by
Miller, Jack E., 1930-
Call Number
642.5071 MIL
Publication Date
1979
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by
Miller, Jack E., 1930-
Call Number
647.950681 MIL
Publication Date
1980
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by
Miller, Jack E., 1930-
Call Number
647.950681 MIL
Publication Date
1980
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by
Miller, Jack E., 1930-
Call Number
647.950681 MIL
Publication Date
1992
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by
Miller, Jack E., 1930-
Call Number
647.950681 MIL
Publication Date
1996
Summary
Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industries top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design.
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Books
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2.3412
by
Dopson, Lea R.
Call Number
647.950681 DOP
Publication Date
2008
Summary
"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.
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Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html
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