| 000 | 00965cam a2200277 a 4500 | ||
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| 999 |
_c1080 _d1080 |
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| 001 | 634701 | ||
| 003 | OSt | ||
| 005 | 20230621113057.0 | ||
| 008 | 930622s1994 nyua 001 0 eng | ||
| 010 | _a 93021548 | ||
| 020 |
_a0442016018 : _c$34.95 |
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| 040 |
_aDLC _cDLC _dDLC |
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| 050 | 0 | 0 |
_aTX911.3.C65 _bD58 1994 |
| 082 | 0 | 0 |
_a647.95/0681 _220 |
| 100 | 1 | _aDittmer, Paul. | |
| 245 | 1 | 0 |
_aPrinciples of food, beverage, and labor cost controls for hotels and restaurants / _cPaul R. Dittmer, Gerald G. Griffin. |
| 250 | _a5th ed. | ||
| 260 |
_aNew York : _bVan Nostrand Reinhold, _cc1994. |
||
| 300 |
_axii, 562 p. : _bill. ; _c25 cm. |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_aFood service _xCost control. |
|
| 700 | 1 |
_aGriffin, Gerald G., _d1936- |
|
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
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| 942 |
_2lcc _cGENERAL |
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