Hotel and catering costing and budgets /
| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
London:
Heinemann,
1980.
|
| Edition: | 3rd ed.. |
| Subjects: |
Table of Contents:
- The contents include : Elements of sales and cost; Dish costing; Banquets; Meat costing; Portion control; Food controls and etc.