| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:143942220:1025 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:143942220:1025?format=raw |
LEADER: 01025cam a22002654a 4500
001 2004006449
003 DLC
005 20060722162102.0
008 040319s2006 njua 001 0 eng
010 $a 2004006449
020 $a0471429929 (acid-free)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX911.3.C65$bD57 2006
082 00 $a647.95/068/1$222
100 1 $aDittmer, Paul.
245 10 $aPrinciples of food, beverage, and labor cost controls /$cPaul R. Dittmer, J. Desmond Keefe III.
250 $a8th ed.
260 $aHoboken, N.J. :$bWiley,$cc2006.
300 $axvi, 638 p. :$bill. ;$c25 cm. +$e1 computer disk (3 1/2 in.)
650 0 $aFood service$xCost control.
700 1 $aKeefe, J. Desmond.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0416/2004006449.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy0616/2004006449-b.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0616/2004006449-d.html