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

Saved in:

Bibliographic Details
Main Author:	Dittmer, Paul
Other Authors:	Griffin, Gerald G. 1936-
Format:	Book
Published:	New York Van Nostrand reinhold 1994
Edition:	5th ed
Subjects:	Food service > 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-96955
020	#	#	\|a 0442016018
090	0	0	\|a TX911.3.C65 \|b D58 1994
100	1	#	\|a Dittmer, Paul
245	1	1	\|a Principles of food, beverage, and labor cost controls for hotels and restaurants \|c Paul R. Dittmer, Gerald G. Griffin
250	#	#	\|a 5th ed
260	#	#	\|a New York \|b Van Nostrand reinhold \|c 1994
300	#	#	\|a xii, 562 p. \|b ill. \|c 25 cm
500	#	#	\|a Includes index
650	#	0	\|a Food service \|x Cost control
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=96955
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00250##a002.5.2\|\|00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|00500##a002.17.2\|\|