| 000 | 00814nam a2200277Ia 4500 | ||
|---|---|---|---|
| 999 |
_c6462 _d6462 |
||
| 003 | MMU | ||
| 005 | 20230912150938.0 | ||
| 008 | 150909s9999 xx 000 0 und d | ||
| 020 | _a978-0-471-78347-3 | ||
| 035 | _a2478 | ||
| 037 | _b2010-116 | ||
| 040 |
_cMMU _dAyallo _aLoC CIP |
||
| 050 |
_aTX 911.3 _b .C65 D57 |
||
| 100 | _aDITTMER, PAUL R. | ||
| 245 |
_aPRINCIPLES OF FOOD BEVERAGE AND LABOUR COST CONTROLS / _cPAUL R. DITTMER, J. DESMOND KEEFE III |
||
| 250 | _a9TH. | ||
| 260 |
_aNEW JERSEY: _bJOHN WILEY, _c2009. |
||
| 300 |
_aXIV, 633p. _bILL.:, INCL. GLOSSARY, INDEX |
||
| 300 | _b1 | ||
| 500 | _aINCL. GLOSSARY AND INDEX | ||
| 501 | _a0 | ||
| 504 | _a0 | ||
| 600 | _aDESMOND KEEFE | ||
| 650 | _aFOOD SERVICE - COST CONTROL | ||
| 942 |
_2lcc _cSH _hTX 911.3 _i.C65 D57 _k2009 _e9th |
||