| 000 | 01146cam a22003014a 4500 | ||
|---|---|---|---|
| 001 | 0000039725 | ||
| 005 | 20220201125110.0 | ||
| 908 | _a010726s2003\\\\nyua\\\\\\\\\\001\0\eng | ||
| 010 | _a 2001045584 | ||
| 020 | _a0471397032 (cloth : alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC |
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| 042 | _apcc | ||
| 050 |
_aTX911.3.C65 _bD57 2003 |
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| 082 |
_a647.95/068/1 _221 |
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| 100 | _aDittmer, Paul. | ||
| 245 |
_aPrinciples of food, beverage, and labor cost controls / _cPaul R. Dittmer. |
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| 250 | _a7th ed. | ||
| 260 |
_aNew York : _bJ. Wiley, _cc2003. |
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| 300 |
_ax, 579 p : _bill ; _c24 cm + _e1 floppy disk (3 1/2 in.). |
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| 650 |
_aFood service _xCost control _2Sears List of Subject Headings. |
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| 856 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley042/2001045584.html |
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| 856 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley035/2001045584.html |
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| 856 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2001045584.html |
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| 908 |
_a160727 _z20160727185848.0 |
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| 942 | _cBK | ||
| 989 | _a20211014123014.0 | ||
| 999 |
_c5107 _d5107 |
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