| 000 | 01160nam a2200301 a 4500 | ||
|---|---|---|---|
| 001 | 7690C768A0D84B07BF5FFC14F18F4A2C | ||
| 003 | OSt | ||
| 005 | 20240705150314.0 | ||
| 008 | 050330s19uu 000 0 eng d | ||
| 010 | _a2002013539 | ||
| 020 | _a0910627150 (pbk. : alk. paper) | ||
| 040 | _cTUPM | ||
| 050 |
_aTX 911.3 _bC65 B76 2003 |
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| 100 | 1 |
_aLewis, Cheryl, _d1970- |
|
| 245 | 0 | 0 |
_aControlling restaurant & food service operating costs : _b365 insider secrets revealed / _cby Cheryl Lewis & Douglas R. Brown. |
| 260 |
_aOcala, Florida : _bAtlantic Publishing Group, Inc., _c2003. |
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| 300 |
_a143p. : _billus. ; _c20.1cm. |
||
| 440 | 0 |
_aFood service professionals guide to ; _v5 |
|
| 500 | _aIncludes index. | ||
| 520 | _aVariant title: Controlling restaurant and food service operating costs. | ||
| 521 | 2 | _aProfessional | |
| 650 | 1 | 0 |
_aFood service--Cost control. _2sears |
| 700 | 1 |
_aBrown, Douglas Robert, _d1960- |
|
| 856 | 4 | _uwww.atlantic.pub.com | |
| 942 |
_2lcc _cBK |
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| 999 |
_c16735 _d16735 |
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