Fundamental principles of restaurant cost control
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| Main Author: | |
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| Format: | Book |
| Published: |
New Jersey
Prentice Hall
1998 (1999 printing)
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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|---|---|---|---|
| 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 |
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Fundamental principles of restaurant cost control