| 1 |  | Foundations of cost control / Daniel Traster . - Boston : Prentice Hall, 2013. - xii, 271 tr. : Minh họa ; 28 cm
Mã xếp giá: 647.95068 T775Đăng ký cá biệt: Lầu 2 KLF: 2000008721 |
| 2 |  | Introduction to hospitality management / Dennis Reynolds, Imran Rahman, Clayton Barrows . - Hoboken, NJ : Wiley, 2021. - xiv, 404, I-8 pages : illustrations ; 29 cm
Mã xếp giá: 647.95068 R462Đăng ký cá biệt: Lầu 2 KLF: 2000022642 |
| 3 |  | Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III . - 9th ed. - Hoboken, N.J. : John Wiley, 2009. - xiv, 633 p. : ill. ; 25 cm + 1 CD-ROM (4 3/4 in.)
Mã xếp giá: 647.95068 D617Đăng ký cá biệt: Lầu 2 KLF: 2000003145 |
| 4 |  | The professional bar & beverage manager's handbook : How to open and operate a financially successful bar, tavern, and nightclub / Amanda Miron & Douglas Robert Brown . - Ocala, Fla. : Atlantic Pub. Group, 2006. - 554 p. ; 28 cm + 1 CD-ROM (4 3/4 in.)
Mã xếp giá: 647.95068 M676Đăng ký cá biệt: Lầu 2 KLF: 2000010234 |
| 5 |  | The restaurant : From concept to operation / John Walker . - 9th edition. - Hoboken, NJ : Wiley, 2022. - xii, 398, [18] pages : illustrations ; 29 cm
Mã xếp giá: 647.95068 W181Đăng ký cá biệt: Lầu 2 KLF: 2000022620 |