| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:177429373:869 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:177429373:869?format=raw |
LEADER: 00869cam a22002654a 4500
001 2002013540
003 DLC
005 20021224093332.0
008 020820s2003 flua b 001 0 eng
010 $a 2002013540
020 $a0910627169 (pbk. : alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX911.3.C65$bB74 2003
082 00 $a647.95/068/1$221
100 1 $aBrown, Douglas Robert,$d1960-
245 10 $aControlling restaurant & food service food costs /$cby Douglas R. Brown.
246 30 $aFood costs
246 3 $aControlling restaurant and food service food costs
260 $aOcala, Fla. :$bAtlantic Pub. Group,$cc2003.
300 $a142 p. :$bill. ;$c21 cm.
440 0 $aFood service professionals guide to ;$v6
504 $aIncludes bibliographical references and index.
650 0 $aFood service$xCost control.
650 0 $aFood prices.