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00994nam a2200229 a 4500 |
| 001 |
1473013 |
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20171111233532.0 |
| 008 |
080212s2008 cy a b 001 0 eng d |
| 020 |
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|a 9780131714878
|q pbk.
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| 040 |
|
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|a DLC
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| 050 |
0 |
0 |
|a TX911.3.C65
|b S26 2008
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| 100 |
1 |
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|a Sanders, Edward E.
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| 245 |
1 |
0 |
|a Understanding foodservice cost control :
|b an operational text for food, beverage, and labor costs /
|c Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
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| 250 |
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|a 3rd ed.
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| 260 |
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|a Upper Saddle River, N.J. :
|b Pearson/Prentice Hall,
|c [2008].
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| 300 |
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|a xvii, 621 p. :
|b b/w photos, diagr., tabs,
|c 28 cm. +
|e 1 CD-ROM (4 3/4 in.)
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| 500 |
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|a Previously published under title: Foodservice profitability, 2nd ed., 2001.
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| 504 |
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|a Includes index.
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| 650 |
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0 |
|a Food service
|x Cost control.
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| 700 |
1 |
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|a Hill, Timothy H.
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| 856 |
4 |
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|a Faria, Donna J.
|u http://www.loc.gov/catdir/toc/ecip0714/2007013719.html
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| 952 |
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|a CY-LiCUT
|b 5a01a4fb6c5ad14ac1e776a0
|c 945l
|d 998a
|e -
|t 2
|x cf
|z Computer Files
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