| Record ID | marc_records_scriblio_net/part15.dat:115298516:895 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part15.dat:115298516:895?format=raw |
LEADER: 00895cam 22002538a 4500
001 2005008954
003 DLC
005 20050505121100.0
008 050329s2005 flu 001 0 eng
010 $a 2005008954
020 $a0910627614 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX911.3.C65$bB78 2005
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 /$cDouglas Robert Brown.
260 $aOcala, FL :$bAtlantic Pub.,$cc2005.
263 $a0506
300 $ap. cm.
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