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Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant

By: Pavesic, David V
Contributor(s): Magnant, Paul F.
Call number: 647.950681 P337F 2005 Material type: materialTypeLabelBookPublisher: Upper Saddle River, N. J : Pearson/Prentice-Hall, c2005 Edition: 2nd ed.Description: xxv, 542 p.ISBN: 0131145320.Subject(s): Restaurants -- Cost controlNotes: Includes CD-ROM disk
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หนังสือทั่วไป CL_General Book 647.950681 P337F 2005 (Browse shelf) Available 1 1000139971
สื่อมัลติมีเดียประกอบหนังสือทั่วไป CL_สื่อมัลติมีเดีย 647.950681 P337F 2005 (Browse shelf) CD-ROM Available 2 1790000261

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