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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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647.940285 อ937 ACC-ROOM : 647.94068 W181I 2009 Introduction to hospitality 647.940681 D692M Managerial accounting for the hospitality industry 647.95 S215U 2008 Understanding foodservice cost control : 647.950681 P337F 2005 Fundamental principles of restaurant cost control 650.01513 B829C 2006 Contemporary mathematics for business and consumers 650.01513 S631P 2006 Practical business math procedures

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