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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

By: Sanders, Edward E
Contributor(s): Hill, Timothy H. | Faria, Donna J.
Call number: 647.95 S215U 2008 Material type: materialTypeLabelBookPublisher: Upper Saddle River, N.J. : Pearson/Prentice-Hall, c2008 Edition: 3rd ed.Description: xvii, 621 p. : ill.ISBN: 9780131714878.Subject(s): Food service -- Cost controlNotes: Includes CD-ROM disk
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หนังสือทั่วไป CL_General Book 647.95 S215U 2008 (Browse shelf) Available 1 1000158087
สื่อมัลติมีเดียประกอบหนังสือทั่วไป CL_สื่อมัลติมีเดีย 647.95 S215U 2008 (Browse shelf) CD-ROM Available 2 1790002287

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