000 | 01132cam a22003014a 4500 | ||
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001 | 13633754 | ||
003 | OSt | ||
005 | 20210730201612.0 | ||
008 | 040623s2005 njua b 001 0 eng | ||
010 | _a 2004014806 | ||
020 | _a0131145320 | ||
040 |
_aDLC _cDLC _dDLC |
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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. |
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300 |
_axxv, 542 p. : _bill. ; _c24 cm. + _e1 CD-ROM (4 3/4 in.) |
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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 |
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942 |
_2lcc _cBK |
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999 |
_c944 _d944 |