| 000 | 00711nam a22001937a 4500 | ||
|---|---|---|---|
| 008 | 140526b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a0442018274 | ||
| 082 | _aCIR 647.95 D617 1994 | ||
| 100 | _aDittmer, Paul R. | ||
| 245 |
_aPrinciples of food, beverage and labor cost control : _bfor hotel and restaurants / _cPaul R. Dittmer, Gerald G. Griffin; student workbook prepared by Karen Eich |
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| 250 | _a5th edition. | ||
| 260 |
_aNew York : _bVan Nostrand Reinhold , _c1994. |
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| 300 |
_a236 pages : _bblack and white illustrations ; _c28 cm. |
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| 650 |
_aRestaurants _xFinance. |
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| 650 |
_aHotels _xFinance. |
||
| 650 |
_aFood service _xCost control. |
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| 700 | _aGriffin, Gerald G. | ||
| 942 |
_2ddc _cBK |
||
| 999 |
_c3926 _d3926 |
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