Understanding foodservice cost control : an operational text for food, beverage and labor costs /
Guardat en:
| Autor principal: | |
|---|---|
| Altres autors: | , |
| Format: | Llibre |
| Idioma: | English |
| Publicat: |
Upper Saddle River, NJ :
Pearson/Prentice Hall,
2008.
|
| Edició: | 3rd ed. |
| Matèries: | |
| Etiquetes: |
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| LEADER | 01418cam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | u90502 | ||
| 003 | SIRSI | ||
| 005 | 20210114121904.0 | ||
| 008 | 110131 eng | ||
| 020 | |a 9780131714878 |q pbk. | ||
| 020 | |a 0131714872 |q pbk. | ||
| 050 | |a TX911.3.C65 |b .S26 2008 | ||
| 100 | 1 | |a Sanders, Edward E. , |e author |9 203491 | |
| 245 | 1 | 0 | |a Understanding foodservice cost control : |b an operational text for food, beverage and labor costs / |c Edward E. Sanders, Timothy H. Hill, Donna J. Faria. |
| 250 | |a 3rd ed. | ||
| 264 | 1 | |a Upper Saddle River, NJ : |b Pearson/Prentice Hall, |c 2008. | |
| 300 | |a xvii, 621 pages : |b illustrations ; |c 28 cm.+ |e 1 computer optical disc (4 3/4 in.). | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 596 | |a 1 | ||
| 650 | 0 | |a Food service |x Cost control. |9 146176 | |
| 700 | 1 | |a Hill, Timothy H. |9 203492 | |
| 700 | 1 | |a Faria, Donna J. |9 203493 | |
| 942 | |c BOOK_OA | ||
| 997 | |a 141025 | ||
| 998 | |a 1 |b Shafrizan Shafferi | ||
| 999 | |c 150750 |d 150750 | ||
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| 952 | |0 0 |1 0 |2 LCC |4 0 |6 TX09113 C65 S26 02008 |7 0 |9 272758 |a UTHM_LIB |b UTHM_LIB |c AV |d 2008-09-18 |l 0 |o TX911.3.C65 .S26 2008 |p 1000219734 |r 2020-12-05 |t 2 |w 2020-12-05 |y CD_AV | ||