Fundamental principles of restaurant cost control

Saved in:

Bibliographic Details
Main Author:	Pavesic, David V
Format:	Unknown
Published:	New Jersey Prentice Hall 1998 (1999 printing)
Subjects:	Restaurants > Cost control
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000n a2200000 a 4501
001	wils-266042
020	#	#	\|a 0137479999
090	0	0	\|a TX911.3.C65 \|b P38 1998
100	1	#	\|a Pavesic, David V
245	1	1	\|a Fundamental principles of restaurant cost control \|c David V. Pavesic
260	#	#	\|a New Jersey \|b Prentice Hall \|c 1998 (1999 printing)
300	#	#	\|a xviii, 292 p. \|b ill. \|c 24 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Restaurants \|x Cost control
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=266042
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|