| 000 | 00745nam a2200217 a 4500 | ||
|---|---|---|---|
| 001 | vtls000000444 | ||
| 003 | MTX | ||
| 008 | 960804s1994 nyua 001 0 eng | ||
| 020 | _a0442016018 | ||
| 039 | 9 |
_a201507151108 _bcat4 _c201507151107 _dcat4 _c201311070722 _dVLOAD _c201105091716 _dVLOAD _y200206121342 _zload |
|
| 050 | 0 | 0 |
_aTX911.3.C65 _bD58 1994 |
| 093 | _aTR001 TR002 | ||
| 100 | 1 |
_aDittmer, Paul R. _96458 |
|
| 245 | 1 | 0 |
_aPrinciples of Food, Beverage, and labor cost Controls for Hotels and Restaurants / _cPaul R. Dittmer |
| 250 | _a5th ed. | ||
| 260 |
_aNew York : _bVan Nostrand Reinhold, _c1994 |
||
| 300 |
_a562 p. : _bill. |
||
| 650 | 0 |
_aFood service _xCost control. _96461 |
|
| 700 | 1 | 0 |
_aGriffin, Gerald G, _cjt. auth. _96460 |
| 942 | _cGBE | ||
| 999 |
_c435 _d435 |
||