000 01132cam a22003014a 4500
001 13633754
003 OSt
005 20210730201612.0
008 040623s2005 njua b 001 0 eng
010 _a 2004014806
020 _a0131145320
040 _aDLC
_cDLC
_dDLC
042 _apcc
050 0 0 _aTX911.3.C65
_bP38 2005
082 0 0 _a647.95/068/1
_222
100 1 _aPavesic, David V.
245 1 0 _aFundamental principles of restaurant cost control /
_cDavid V. Pavesic, Paul F. Magnant.
250 _a2nd ed.
260 _aUpper Saddle River, N.J. :
_bPearson Prentice Hall,
_c2005.
300 _axxv, 542 p. :
_bill. ;
_c24 cm. +
_e1 CD-ROM (4 3/4 in.)
504 _aIncludes bibliographical references and index.
650 0 _aRestaurants
_xCost control.
700 1 _aMagnant, Paul F.
856 4 1 _3Table of contents
_uhttp://www.loc.gov/catdir/toc/ecip0419/2004014806.html
906 _a7
_bcbc
_corignew
_d1
_eecip
_f20
_gy-gencatlg
942 _2lcc
_cBK
999 _c944
_d944