| 000 | 00656nam a2200157 a 4500 | ||
|---|---|---|---|
| 005 | 20190520022331.0 | ||
| 008 | 070904s19uu xx 00 eng d | ||
| 100 | 1 | 0 | _aLewis, Cheryl, 1970- |
| 245 | 1 | 0 |
_aControlling restaurant & food service operating costs / _cby Cheryl Lewis & Douglas R. Brown. |
| 260 | 0 |
_aOcala, FL : _bAtlantic Publishing, _cc2003. |
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| 300 | _a143 p. : ill. | ||
| 440 | 0 | _aFood service professionals guide to ; 5 | |
| 500 | _aIncludes bibliographical references and index. | ||
| 650 |
_aFodd service _xCost control |
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| 852 |
_5F&J De Jesus _7OLOPSC _91696.00Php |
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| 999 |
_c37444 _d37444 |
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