| 000 | 00689nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | 249935 | ||
| 003 | BIBL | ||
| 005 | 20241216101209.0 | ||
| 008 | 010827b1994 nyua f 001 0 eng d | ||
| 020 |
_a0471286257 _c26.64. |
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| 040 | _cost | ||
| 050 | 0 | 0 |
_aTX911.3 .C65 _bD58 1994 |
| 082 | 0 | 0 |
_a647.950681 _bD617s5 |
| 100 | 0 |
_aDittmer Paul R. _987468 |
|
| 245 | 1 | 0 |
_aStudent Workbook : _bPrinciples of Food, Beverage & Labor Cost Controls for hotels and restaurants / _cPaul R. Dittmer. |
| 260 |
_aNew York: _bJohn Wiley & Sons, _c1999. |
||
| 300 |
_a239 p. ; _c28 cm. |
||
| 650 | 0 |
_aFood service _xCost control. _2Local _997692 |
|
| 700 | 1 | 0 |
_aGriffin, Gerald G. _9105834 |
| 942 |
_2lcc _c29 |
||
| 999 |
_c179601 _d179601 |
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