|
Supervision in the Hospitality Industry (Wiley Service Management Series)
by
3.83 avg rating — 6 ratings
—
published
1984
—
18 editions
|
|
|
Food and Beverage Cost Control
by
3.33 avg rating — 6 ratings
—
published
1999
—
13 editions
|
|
|
Basic Food and Beverage Cost Control
by
3.40 avg rating — 5 ratings
—
published
1993
—
7 editions
|
|
|
Food and Beverage Cost Control, Student Workbook
by
really liked it 4.00 avg rating — 2 ratings
—
published
2001
|
|
|
Menu: Pricing and Strategy
by
liked it 3.00 avg rating — 2 ratings
—
published
1980
—
9 editions
|
|
|
Supervision in the Hospitality Industry, Study Guide: Applied Human Resources
by
it was amazing 5.00 avg rating — 1 rating
—
published
2006
—
2 editions
|
|
|
Supervision in the Hospitality Industry: Leading Human Resources: Leading Hospitality Human Resources
by
it was ok 2.00 avg rating — 1 rating
—
published
2009
|
|
|
Food and Beverage Cost Control: WITH Restaurant Basics
by
0.00 avg rating — 0 ratings
|
|
|
Cooperative Education Workbook for Foodservice Hospitality by Miller Jack E. (1983-06-01) Paperback
by
0.00 avg rating — 0 ratings
|
|
|
Menu Pricing & Strategy (Hospitality, Travel & Tourism) by Jack E. Miller (1996-05-03)
by
|
|
|
Menu: Pricing & Strategy by Miller, Jack E., Pavesic, David V. 4th edition (1996) Paperback
by
0.00 avg rating — 0 ratings
|
|
|
Menu: Pricing & Strategy by Miller, Jack E., Pavesic, David V. (1996) Paperback
by
0.00 avg rating — 0 ratings
|
|
|
Basic Food and Beverage Cost Control, Plus, Basic Cost Control for Foodservice Managers Student Workbook (2 Books)
by
0.00 avg rating — 0 ratings
|
|
|
Food & Beverage Management-Text Only (2nd, 90) by Miller, Jack E - Dopson, Lea R - Hayes, David K [Hardcover (2004)]
by
0.00 avg rating — 0 ratings
|
|
|
Supervision in the Hospitality Industry 2nd Edition
by
0.00 avg rating — 0 ratings
|
|
|
Food and Beverage Cost Control: AND Culinary Math
by
0.00 avg rating — 0 ratings
|
|
|
Menu Pricing and Strategy
by
0.00 avg rating — 0 ratings
|
|
|
Supervision in the Hospitality Industry -Text Only, 3RD EDITION
by
0.00 avg rating — 0 ratings
|
|
|
CHIC Baking/Pastry
by
0.00 avg rating — 0 ratings
|
|
|
Scottish Health Authorities Review of Priorities for the 80's and 90's
by
0.00 avg rating — 0 ratings
|
|
|
Principles of Food, Beverage & Labor Cost Controls Instructors Guide 6e
by
0.00 avg rating — 0 ratings
|
|
|
Food and Beverage Cost Control, Student Workbook
by
0.00 avg rating — 0 ratings
|
|
|
Supervision in the Hospitality Industry: Applied Human Resources
by
0.00 avg rating — 0 ratings
|
|
|
Supervision in the Hospitality Industry Instructor 's Guide, Fourth Edition
by
0.00 avg rating — 0 ratings
|
|
|
Supervision 5th Edition for Culinary Inst of America Baking Externs 2010 Set
by
0.00 avg rating — 0 ratings
—
published
2009
—
6 editions
|
|
|
Food and Beverage Cost Control, 2nd Edition and NRAEF Workbook Package
by
0.00 avg rating — 0 ratings
—
published
2001
|
|
|
Personnel Training Manual for the Hospitality Industry
by
0.00 avg rating — 0 ratings
—
published
1991
|
|
|
Cooperative Education Workbook for Foodservice Hospitality
by
0.00 avg rating — 0 ratings
|
|
|
Menu pricing
by
0.00 avg rating — 0 ratings
|
|
|
Supervision in the Hospitality Industry, Student Workbook
by
0.00 avg rating — 0 ratings
—
published
1998
—
2 editions
|
|
* Note: these are all the books on Goodreads for this author. To add more books,
click here.