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| 005 | 20190530154553.0 | ||
| 008 | s2003 xxu fnx000 000 0neng d | ||
| 020 | _a0910627150 | ||
| 035 | _a2005002286 | ||
| 050 | 4 |
_aTX911.3 .C65 _bB768C |
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| 100 | 1 |
_aLewis, Cheryl _d1970- |
|
| 245 | 1 | 0 |
_aControlling restaurant & food service operating costs / _cby Cheryl Lewis & Douglas R. Brown |
| 246 | 3 | _aControlling restaurant and food service operating costs | |
| 260 |
_aOcala, Fla. : _bAtlantic Publishing Group, _cc2003 |
||
| 300 | _a143 p. | ||
| 490 | 0 |
_aThe food service professionals guide to ; _v5 |
|
| 500 | _aIncludes index | ||
| 650 | 0 |
_aFOOD SERVICE _xCOST CONTROL |
|
| 700 | 1 |
_aBrown, Douglas Robert _d1960- |
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_aA40064 _bMay 11 2005 2:55PM |
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| 991 |
_a05 _b01 _cการท่องเที่ยว การโรงแรม การจัดการภัตตาคาร ธุรกิจสายการบิน |
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