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080225s2006 cy a b 001|0 eng|d |
| 020 |
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|a 0471429929
|q hbk.
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| 020 |
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|a 0471429929
|q Floppy disk
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|a DLC
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| 050 |
0 |
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|a TX911.3.C65
|b D57 2006
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| 100 |
1 |
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|a Dittmer, Paul R.
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| 245 |
1 |
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|a Principles of food, beverage, and labor cost controls /
|c Paul R. Dittmer, J. Desmond Keefe III.
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| 250 |
1 |
0 |
|a 8th ed.
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| 260 |
1 |
0 |
|a Hoboken, N.J. :
|b Wiley,
|c c2006.
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| 300 |
1 |
0 |
|a xvi, 638 p. :
|b ill. ;
|c 25 cm. +
|e 1Floppy disk
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| 500 |
1 |
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|a Accompanied by: Student workbook / National Restuarant Association Education Foundation.
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| 504 |
1 |
0 |
|a Includes index.
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| 650 |
1 |
0 |
|a Food service
|x Cost control.
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| 700 |
1 |
0 |
|a Keefe, J. Desmond.
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| 952 |
|
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|a GR-AtTEI
|b 59cc7a9f6c5ad13446fc6ea4
|c 998a
|d 945l
|e 647.950 681 DIT
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|z Books
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| 952 |
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|a CY-LiCUT
|b 5a01a52c6c5ad14ac1e77c04
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|d 998a
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