Fundamental principles of restaurant cost control /
| Main Author: | |
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| Other Authors: | |
| Format: | Computer Files |
| Language: | English |
| Published: |
New Jersey :
Pearson/ Prentice Hall,
2005.
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| Edition: | 2nd ed. |
| Subjects: |
| Physical Description: | 542 p. ; 23 cm + 1 CD-ROM. |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0131145320 |