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  1. 81
    Los mil detalles a cuidar en un hotel, un restaurante, un bar : así nos examinarán los clientes en los noventa
    by Biosca, Domenec, 1947-
    Published 1995
    Subjects:
    Book
  2. 82
    Los mil detalles a cuidar en un hotel, un restaurante, un bar : así nos examinarán los clientes en los noventa
    by Biosca, Domenec, 1947-
    Published 1993
    Subjects:
    Book
  3. 83
    Técnicas de alojamiento y de restauración
    by Arrillaga, José Ignacio de
    Published 1982
    Subjects:
    Book
  4. 84
    Principles of food, beverage, and labor cost controls. Student workbook
    Published 2006
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  5. 85
    Food and beverage cost control. Student workbook
    Published 2005
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  6. 86
    Study guide to accompany principles of food, beverage, and labor cost controls
    by Dittmer, Paul
    Published 2009
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  7. 87
    Gestión de alimentos y bebidas para hoteles, bares y restaurantes
    by Felipe Gallego, Jesús
    Published 2001
    Subjects: “…Restaurantes, cafeterías, etc. dirección…”
    Book
  8. 88
    Dirección y análisis de costes en hoteles y restaurantes
    by Boardman, R. D.
    Published 1973
    Subjects:
    Book
  9. 89
    Food and beverage cost control
    by Miller, Jack E.
    Published 2005
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  10. 90
    Contabilidad de explotaciones hoteleras
    by Giraud, André
    Published 1966
    Subjects:
    Book
  11. 91
    Principles of food, beverage, and labor cost controls
    by Dittmer, Paul
    Published 2009
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  12. 92
    Principles of food, beverage, and labor cost controls
    by Dittmer, Paul
    Published 2006
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  13. 93
    Contemporary management theory : controlling and analyzing costs in foodservice operations
    by Keiser, James, 1928-
    Published 2000
    Subjects: “…Restaurantes, cafeterías, etc. control de costes…”
    Book
  14. 94
    Críticas gastronómicas
    Subjects:
    Biblioteca de la Universidad de Navarra (Other Sources: Biblioteca Universidad de Deusto)
    Book
  15. 95
    Setting the table : the transforming power of hospitality in business
    by Meyer, Danny
    Published 2006
    Subjects:
    Biblioteca Universitat Ramon Llull (Other Sources: Biblioteca de la Universidad de Navarra)
    Book
  16. 96
    Fondas y mesones
    Subjects: “…Restaurantes Madrid Historia…”
    Book
  17. 97
    Guía BMW : gastronomía y turismo en España, 1991
    Published 1991
    Subjects:
    Book
  18. 98
    Comer en Catalunya
    by Casas, Carmen
    Published 1980
    Subjects:
    Book
  19. 99
    Pombo : biografía del célebre café y de otros cafés famosos
    Subjects:
    Book
  20. 100
    Comer en Euskalherria
    Published 1982
    Subjects:
    Book

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