| 000 | 01262cam a22003014a 4500 | ||
|---|---|---|---|
| 999 |
_c1067 _d1067 |
||
| 001 | 12483496 | ||
| 003 | OSt | ||
| 005 | 20230621113056.0 | ||
| 008 | 010726s2003 nyua 001 0 eng | ||
| 010 | _a 2001045584 | ||
| 020 | _a0471397032 (cloth : alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.C65 _bD57 2003 |
| 082 | 0 | 0 |
_a647.95/068/1 _221 |
| 100 | 1 | _aDittmer, Paul. | |
| 245 | 1 | 0 |
_aPrinciples of food, beverage, and labor cost controls / _cPaul R. Dittmer. |
| 250 | _a7th ed. | ||
| 260 |
_aNew York : _bJ. Wiley, _cc2003. |
||
| 300 |
_ax, 579 p. : _bill. ; _c24 cm. + _e1 floppy disk (3 1/2 in.) |
||
| 650 | 0 |
_aFood service _xCost control. |
|
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley042/2001045584.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley035/2001045584.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2001045584.html |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
||
| 942 |
_2lcc _cGENERAL |
||