| 000 | 00718nam a22002297a 4500 | ||
|---|---|---|---|
| 001 | 6295 | ||
| 003 | OCLRC | ||
| 005 | 20260730084015.0 | ||
| 008 | 170106t xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9780471293255 | ||
| 040 | _aOCLRC | ||
| 082 | _aRes 647.95068 D639 1999 | ||
| 100 | _aDittmer, Paul R. | ||
| 245 |
_aPrinciples of food, beverage and labor cost controls for hotel and restaurants / _cPaul R. Ditter and Gerald G. Griffin. |
||
| 250 | _a6th ed. | ||
| 260 |
_aNew York: _bJohn Wiley & Sons, Inc., _c1999. |
||
| 300 |
_axi, 577 p.: _bill.; _c25 cm. |
||
| 500 | _aIncludes index. | ||
| 650 | _aFood service -- Cost control. | ||
| 700 | _aGriffin, Gerald G. | ||
| 942 |
_cBOOK _jRES 647.95068 D639 1999 |
||
| 999 |
_c6295 _d6295 |
||