| 000 | 00999nam a22002417a 4500 | ||
|---|---|---|---|
| 005 | 20260130044335.0 | ||
| 008 | 260130b ||||| |||| 00| 0 eng d | ||
| 020 | _a0471293253 (hardcover) | ||
| 040 |
_aCvSU-CCAT Campus Library. _cCvSU-CCAT Campus Library. _erda. |
||
| 041 | _aEnglish. | ||
| 050 |
_aCIR TX 911.3.C65 _bD58 1999 |
||
| 100 |
_aDittmer, Paul R., author. _918500 |
||
| 245 |
_aPrinciples of food, beverage, and labor cost controls for hotels and restaurants / _cPaul R. Dittmer, Gerald G. Griffin. |
||
| 250 | _aSixth edition. | ||
| 260 |
_aNew York : _bJohn Wiley & Sons, Inc., _cc1999. |
||
| 300 |
_axi, 577 pages : _billustrations ; _c24 cm |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 541 | _e7245 c.1; 7246 c.2 | ||
| 546 | _aIn English text. | ||
| 650 |
_aFood service -- Cost control. _918458 |
||
| 700 |
_aGriffin, Gerald G., author. _918501 |
||
| 942 |
_2lcc _cBK _eSixth edition _hTX 911.3.C65 D58 1999 _kCIR |
||
| 999 |
_c4683 _d4683 |
||