| 000 | 00921pam a2200265 a 4500 | ||
|---|---|---|---|
| 001 | 1182010 | ||
| 003 | OSt | ||
| 005 | 20220420092809.0 | ||
| 008 | 970804s1998 njua b 001 0 eng | ||
| 010 | _a 97034435 | ||
| 020 | _a0137479999 (pbk.) | ||
| 040 |
_aDLC _cDLC _dDLC |
||
| 050 | 0 | 0 |
_aTX911.3.C65 _bP38 1998 |
| 082 | 0 | 0 |
_a647.95/068/1 _221 |
| 100 | 1 | _aPavesic, David V. | |
| 245 | 1 | 0 |
_aFundamental principles of restaurant cost control / _cDavid V. Pavesic. |
| 246 | 3 | 0 | _aRestaurant cost control |
| 260 |
_aUpper Saddle River, N.J. : _bPrentice Hall, _cc1998. |
||
| 300 |
_axviii, 292 p. : _bill. ; _c24 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aRestaurants _xCost control. |
|
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c25508 _d25508 |
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