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20171111233532.0 |
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080218s2005 cy a b 001 0 eng d |
| 020 |
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|a 0131145320
|q pbk.
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| 040 |
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|a DLC
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| 050 |
0 |
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|a TX911.3.C65
|b P38 2005
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| 100 |
1 |
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|a Pavesic, David V.
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| 245 |
1 |
0 |
|a Fundamental principles of restaurant cost control /
|c David V. Pavesic, Paul F. Magnant.
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| 250 |
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|a 2nd ed.
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| 260 |
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|a New Jersey :
|b Pearson/ Prentice Hall,
|c 2005.
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| 300 |
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|a 542 p. ;
|c 23 cm +
|e 1 CD-ROM.
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| 504 |
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|a Includes bibliographical references and index.
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| 650 |
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0 |
|a Restaurants
|x Cost control.
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| 700 |
1 |
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|a Magnant, Paul F.
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| 952 |
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|a CY-LiCUT
|b 5a01a5126c5ad14ac1e77920
|c 945l
|d 998a
|e -
|t 2
|x cf
|z Computer Files
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