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Understanding Foodservice Cost Control : An Operational Text for Food, Beverage, and Labor Costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria

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  • MARC

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    TX911.3.C65
    S26 2008
     
    698939 (Shelf),BOK
    Sanders, Edward E.

         Understanding Foodservice Cost Control : An Operational Text for Food, Beverage, and Labor Costs.

         xvii, 621 pages : illustrations ; 28 cm + 1 CD-ROM (4 3/4 in.).
         Includes index.

         ISBN 9780131714878
         .-ISBN 0131714872.
         
         1. Food service - Cost control.I. Hill, Timothy H. II. Faria, Donna J. III. Title
         Library : UiTM Shah Alam; UITM Pulau Pinang
    Accn No.Item StatusAdd IdLocationSMDItem Category
    698939ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)
    CP698940ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)COMPACT DISCKAT

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