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Analyzing and controlling foodservice costs. by Publisher: N.J.: Pearson, 2006
Availability: Items available for loan: Main Library (1)Call number: 647.05/K27 2006.

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Understanding food service: cost control. by Publisher: N.J.: Pearson, 2006
Availability: Items available for loan: Main Library (1)Call number: 647.95/Sa215 2006.

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