| 000 | 01198pam a2200349 a 4500 | ||
|---|---|---|---|
| 999 |
_c18096 _d18096 |
||
| 001 | 40043481 | ||
| 003 | OCoLC | ||
| 005 | 20240206101058.0 | ||
| 008 | 980917t19991999nyua 001 0 eng | ||
| 010 | _a98031455 | ||
| 015 | _aGB99-48220 | ||
| 020 | _a0471293253 (alk. paper) | ||
| 035 | _a.b51110210 | ||
| 040 |
_aDLC _cDLC _dUKM _dWaOLN _dUtOrBLW |
||
| 049 | _aOSU& | ||
| 050 | 0 | 0 |
_aTX911.3.C65 _bD58 1999 |
| 050 | 0 | 0 |
_aTX911.3.C65 _bD58 1999 |
| 082 | 0 | 0 |
_a647.95 _221 |
| 100 | 1 |
_aDittmer, Paul. _0http://id.loc.gov/authorities/names/n79103738 |
|
| 245 | 1 | 0 |
_aPrinciples of food, beverage, and labor cost controls for hotels and restaurants / _cPaul R. Dittmer, Gerald G. Griffin |
| 250 | _aSixth edition | ||
| 264 | 1 |
_aNew York : _bJohn Wiley, _c[1999] |
|
| 264 | 4 | _c℗♭1999 | |
| 300 |
_axi, 577 pages : _billustrations ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index | ||
| 650 | 0 |
_aFood service _xCost control. _0http://id.loc.gov/authorities/subjects/sh2008120968 |
|
| 700 | 1 |
_aGriffin, Gerald G., _d1936- _0http://id.loc.gov/authorities/names/n83130932 |
|
| 942 |
_2ddc _cBK |
||