Principles of food,beverage and labor cost controls for hotels and restaurants
| Main Author: | |
|---|---|
| Format: | Book |
| Published: |
N.York :
Van Nostrand Reinhold ,
1994
|
| Edition: | 5th ed |
| Subjects: |
MARC
| LEADER | 00000cam a2200000 7i4500 | ||
|---|---|---|---|
| 001 | 0000006816 | ||
| 002 | 000007344 | ||
| 005 | .0 | ||
| 020 | |a 0442016018 | ||
| 090 | 0 | 0 | |a 647.950681 |b DIT |
| 100 | 1 | |a Dittmer, Paul | |
| 245 | 1 | 0 | |a Principles of food,beverage and labor cost controls for hotels and restaurants |c paul R. Dittmer and Gerald G. Griffin |
| 250 | |a 5th ed | ||
| 260 | |a N.York : |b Van Nostrand Reinhold , |c 1994 | ||
| 300 | |a 562p. ; |c 24cm. | ||
| 650 | 0 | 0 | |a Food service |x Cost control |
| 999 | |a 039258 |b BUKU |c PINJAMAN |e PERPUSTAKAAN KOMUNITI PETALING JAYA | ||