Principles of food, beverage & labor cost controls for hotels and restaurants

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Bibliographic Details
Main Author:	Dittmer, Paul R
Other Authors:	Griffin, Gerald G. 1936-
Format:	Unknown
Published:	New York, N.Y. Van Nostrand Reinhold 1984
Edition:	3rd ed
Subjects:	Restaurants > Finance Hotels, taverns, etc. > Finance
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

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090	0	0	\|a TX911.3.F5 \|b D57 1984
100	1	#	\|a Dittmer, Paul R
245	1	1	\|a Principles of food, beverage & labor cost controls for hotels and restaurants \|c Paul R. Dittmer and Gerald G. Griffin
250	#	#	\|a 3rd ed
260	#	#	\|a New York, N.Y. \|b Van Nostrand Reinhold \|c 1984
300	#	#	\|a xv, 352 p. \|b ill. \|c 25 cm
500	#	#	\|a Includes index.
650	#	0	\|a Restaurants \|x Finance
650	#	0	\|a Hotels, taverns, etc. \|x Finance
700	1	#	\|a Griffin, Gerald G. \|c 1936-
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=17283
964	#	#	\|c BOK \|d 01
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