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_aTX911.3.C65 _bD58 1994 |
| 082 | 0 | 0 |
_a647.95/0681 _220 |
| 100 | 1 | _aDittmer, Paul R. | |
| 245 | 1 | 0 |
_aPrinciples of food, beverage, and labor cost controls for hotels and restaurants / _cPaul R. Dittmer, Gerald G. Griffin. |
| 250 | _a5th ed. | ||
| 260 |
_aNew York : _bVan Nostrand Reinhold, _cc1994. |
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| 300 |
_axii, 562 p. : _bill. ; _c25 cm. |
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| 500 | _aIncludes index. | ||
| 650 | 0 |
_aFood service _xHome economics. _2Cost control |
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| 700 | 1 |
_aGriffin, Gerald G., _d1936- |
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_a7 _bcbc _corignew _d1 _eocip _f19 _gy-gencatlg |
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