| Record ID | marc_loc_2016/BooksAll.2016.part19.utf8:109473672:836 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part19.utf8:109473672:836?format=raw |
LEADER: 00836cam a2200253 a 4500
001 89030619
003 DLC
005 19930618122556.9
008 890125s1989 nyua 00110 eng
010 $a 89030619 //r932
020 $a0442234325
040 $aDLC$cDLC$dDLC
050 00 $aTX911.3.F5$bD57 1989
082 00 $a647.95/0681$219
100 10 $aDittmer, Paul.
245 10 $aPrinciples of food, beverage, and labor cost controls for hotels and restaurants /$cPaul R. Dittmer, Gerald G. Griffin.
250 $a4th ed.
260 0 $aNew York :$bVan Nostrand Reinhold,$cc1989.
300 $axii, 452 p. :$bill. ;$c25 cm.
500 $aIncludes index.
650 0 $aRestaurants$xFinance.
650 0 $aHotels$xFinance.
700 10 $aGriffin, Gerald G.,$d1936-
740 01 $aFood, beverage, and labor cost controls for hotels and restaurants.