Subject: finance / Call Number: T - Technology / Collection: Joyner Stacks

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Principles of food, beverage, and labor cost controls for hotels and restaurants
by Dittmer, Paul
1989
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 D57 1989

Principles of food, beverage & labor cost controls for hotels and restaurants
by Dittmer, Paul
1984
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 D57 1984

Principles of food, beverage, and labor cost controls for the hotel and restaurant industry
by Dittmer, Paul
1976
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 D57

Research and development expenditure in industry
1992
Format: Book, Journal, and Print

✔ Available View 3 Items

Library	Location	Call Number	Status
Joyner	General Stacks	T175 .R47 1973-92	✔ Available
Joyner	General Stacks	T175 .R47 1973-93	✔ Available
Joyner	General Stacks	T175 .R47 1974-95	✔ Available

Banking and the promotion of technological development
by Jéquier, Nicolas, 1941-
1989
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: T49.5 .J45 1989

Profit planning for hospitality and tourism
by Harris
2011
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 H37 2011

Hospitality financial management
by DeFranco, Agnes L., 1961-
2007
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 D44 2007

Financial management for the hospitality industry
by Andrew, William P.
1993
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 A48 1993

Financial control for your foodservice operation
by Coltman, Michael M., 1930-
1991
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 C63 1991

A practical guide to hospitality finance
by Tarras, John
1991
Format: Book and Print

✔ Available Joyner - General Stacks

Call Number: TX911.3.F5 T35 1991

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Principles of food, beverage, and labor cost controls for hotels and restaurants

Principles of food, beverage & labor cost controls for hotels and restaurants

Principles of food, beverage, and labor cost controls for the hotel and restaurant industry

Research and development expenditure in industry

Banking and the promotion of technological development

Profit planning for hospitality and tourism

Hospitality financial management

Financial management for the hospitality industry

Financial control for your foodservice operation

A practical guide to hospitality finance

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