| 000 | 00794nam a2200217Ia 4500 | ||
|---|---|---|---|
| 999 |
_c16901 _d16901 |
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| 003 | PILC | ||
| 005 | 20210119132135.0 | ||
| 008 | 150929s1999||||xx |||||||||||||| ||und|| | ||
| 020 | _a471293253 | ||
| 040 | _cSICM LIBRARY | ||
| 082 | _aHRM 650.01 D63p | ||
| 245 |
_aPrinciples of food, beverage and labor cost control for hotels and restaurants / _cDittmer Paul R.; Gerald G. Griffin |
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| 250 | _a6th ed. | ||
| 260 |
_aNew York : _bJohn Wiley and Sons Inc., _c1999. |
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| 300 | _axi, 577 p. ; 24 cm. | ||
| 500 | _aIncludes index | ||
| 650 |
_aFood service _xCost control |
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| 650 |
_aHospitality industry _xAccounting |
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| 856 |
_uhttps://sic-library.pilc.org.ph/cgi-bin/koha/opac-retrieve-file.pl?id=ec12e9e210c668c7ea420ba32e31e81e _zClick to see Table of Contents |
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| 942 |
_2ddc _cBK |
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