| 000 | 01645pam a22004334i 4500 | ||
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| 005 | 20221101182710.0 | ||
| 008 | 020820s2003 flua b 001 0 eng d | ||
| 010 | _a 2002013539 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a0910627150 _qpbk. (alk. paper) |
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| 020 |
_a9780910627153 _qpbk. (alk. paper) |
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| 035 | _a(ATU)b10777167 | ||
| 035 | _a(DLC) 2002013539 | ||
| 035 | _a(OCoLC)50478424 | ||
| 040 |
_aDLC _beng _erda _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.C65 _bB76 2003 |
| 082 | 0 | 0 |
_a647.950681 _221 |
| 100 | 1 |
_aLewis, Cheryl, _d1970- _eauthor. _9411885 |
|
| 245 | 1 | 0 |
_aControlling restaurant & food service operating costs / _cby Cheryl Lewis & Douglas R. Brown. |
| 246 | 3 | _aControlling restaurant and food service operating costs | |
| 246 | 3 | 0 | _aOperating costs |
| 264 | 1 |
_aOcala, Fla. : _bAtlantic Pub. Group, _c[2003] |
|
| 264 | 4 | _c©2003 | |
| 300 |
_a143 pages : _billustrations ; _c21 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 490 | 1 |
_aFood service professionals guide to ; _v5 |
|
| 504 | _aIncludes bibliographical references and index. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aFood service _xCost control _9776679 |
|
| 700 | 1 |
_aBrown, Douglas Robert, _d1960- _eauthor. _9289042 |
|
| 830 | 0 |
_aFood service professionals guide to ; _v5. _91045251 |
|
| 907 |
_a.b10777167 _b11-07-17 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
_a647.950681 LEW _g1 _iA419521B _j0 _lcmain _o- _p$35.46 _q- _r- _s- _t0 _u21 _v6 _w1 _x0 _y.i11910951 _z29-10-15 |
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| 999 |
_c1142542 _d1142542 |
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