| Record ID | marc_loc_2016/BooksAll.2016.part22.utf8:166095342:730 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part22.utf8:166095342:730?format=raw |
LEADER: 00730cam a2200229 a 4500
001 93021548
003 DLC
005 19931028094316.8
008 930622s1994 nyua 001 0 eng
010 $a 93021548
020 $a0442016018 :$c$34.95
040 $aDLC$cDLC$dDLC
050 00 $aTX911.3.C65$bD58 1994
082 00 $a647.95/0681$220
100 1 $aDittmer, Paul.
245 10 $aPrinciples of food, beverage, and labor cost controls for hotels and restaurants /$cPaul R. Dittmer, Gerald G. Griffin.
250 $a5th ed.
260 $aNew York :$bVan Nostrand Reinhold,$cc1994.
300 $axii, 562 p. :$bill. ;$c25 cm.
500 $aIncludes index.
650 0 $aFood service$xCost control.
700 10 $aGriffin, Gerald G.,$d1936-