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| 003 | NORSU | ||
| 005 | 20240530015526.0 | ||
| 008 | 240215s9999 xx 000 0 und d | ||
| 020 | _a0-471-29325-3 | ||
| 040 |
_aNORSU-Dum _cNORSU-Dum |
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| 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 |
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| 260 |
_b John Wiley _c1999 _aNew York |
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| 300 | _axi, 577 pages, 24 cm. | ||
| 500 | _aIncludes afterword, appendix, glossary, and index. | ||
| 650 | _aFood service-Cost control. | ||
| 942 |
_cBK _2ddc |
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| 942 |
_2ddc _cBK |
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| 999 |
_c21511 _d21511 |
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