| Record ID | marc_loc_2016/BooksAll.2016.part32.utf8:127549771:922 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part32.utf8:127549771:922?format=raw |
LEADER: 00922cam a22002414a 4500
001 2005008954
003 DLC
005 20060726090926.0
008 050329s2006 flua 001 0 eng
010 $a 2005008954
020 $a0910627614 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX911.3.C65$bB78 2006
082 00 $a647.95/068/1$222
100 1 $aBrown, Douglas Robert,$d1960-
245 14 $aThe food service manager's guide to creative cost cutting :$bover 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses /$c[by Douglas Robert Brown].
260 $aOcala, FL :$bAtlantic Pub.,$cc2006.
300 $a588 p. :$bill. ;$c29 cm. +$e1 CD-ROM (1 3/4 inch)
500 $aIncludes index.
650 0 $aFood service$xCost control.
650 0 $aFood service management.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/ecip0510/2005008954.html