000			01349nam a2200301Ia 4500
001			272084
003			OCoLC
005			20160527194502.0
008			041029s2005 nju 000 0 eng d
020			_a0471477877 (pbk.)
040			_aTHC _cTHC _dOCLCQ
049			_aPUXA
082	0	0	_a647.950681 _bM6471f3
090			_aTX911.3.C65 _bM55 2005 Supp.
245	0	0	_aFood and beverage cost control, third edition, student workbook _cNational Restaurant Association Educational Foundation.
246	3	0	_aStudent workbook [for] Food and beverage cost control
246	3	0	_aStudent workbook, food and beverage cost control
246	3	0	_aFood and beverage cost control, student workbook
260			_aNew York _bJ. Wiley _cc2005.
300			_ax, 107 p. _c24 cm.
500			_aDesigned to be used with the textbook: Food and beverage cost control, third edition, by Jack E. Miller, Lea R. Dopson, and David K. Hayes.
650		0	_aFood service _xCost control. _2Local _997692
700	1		_aMiller, Jack E. _d1930- _tFood and beverage cost control. _2Local _9136602
700	1		_aHayes, David K. _tFood and beverage cost control. _2Local _9109045
700	1		_aDopson, Lea R. _tFood and beverage cost control. _2Local _988168
710	2		_aEducational Foundation National Restaurant Association _2Local _990518
710	2		_aProMgmt. Program _2Local _9154306
999			_c196290 _d196290