| 000 | 00717nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NORSU | ||
| 005 | 20240704015229.0 | ||
| 008 | 240215s9999 xx 000 0 und d | ||
| 020 | _a0-471-29325-3 | ||
| 022 | _a- | ||
| 040 |
_aNORSU-Dum _cNORSU-Dum |
||
| 082 |
_a647.950681 D63 1999 _2Sixth edition |
||
| 100 | _aDittmer, Paul R. | ||
| 245 | 0 |
_aPrinciples of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants _cBy Paul R. Dittmer |
|
| 260 |
_bJohn Wiley & Sons, Inc. _c1999 _aNew York |
||
| 300 | _axi, 577 pages, 24 cm. | ||
| 500 | _aIncludes afterword, appendix, glossary, and index. | ||
| 650 | _aFood service-Cost control. | ||
| 942 |
_cBK _2ddc |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c21510 _d21510 |
||