00872nam a2200217Ia 4500003000600000005001700006008004100023020001800064040002500082082003900107100004200146245012900188260004400317300002600361500005500387650003100442942001200473942001200485952014000497999001700637NORSU20240530023054.0240215s9999    xx            000 0 und d  a0-471-29325-3  aNORSU-DumcNORSU-Dum  a647.950681 D63 19992Sixth edition  aDittmer, Paul R. & Griffin, Gerald G. 0aPrinciples of Food, Beverage, And Labor Cost Controls for hotels and restaurants/6thcBy Paul R. Dittmer & Gerald G. Griffin  bJohn Wiley & Sons, Inc.c1999aNew York  axi, 577 pages, 24 cm.  aIncludes afterword, appendix, glossary, and index.  aFood service-Cost control.  cBK2ddc  2ddccBK  00102ddc4070aNORSU-DumbNORSU-DumcCIRCd2024-02-15i28172l0oCirc 647.950681 D63 1999pNORSU000013362r2024-02-15w2024-02-15yBK  c21512d21512