| 000 | 00899nam a2200277Ii 4500 | ||
|---|---|---|---|
| 001 | 7248 | ||
| 003 | JRU | ||
| 008 | 061027s2003 ph-||||| |||| 00| 0 eng d | ||
| 100 | 1 |
_aBrown, Douglas Robert,d1960- _9100246 |
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| 011 | _a161793 | ||
| 082 |
_a647.95 _bB877 2003 |
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| 020 | _a0910627169 | ||
| 245 |
_aControlling restaurant and food service food costs / _cby Douglas R. Brown. |
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| 264 | 1 |
_aOcala, Fla. : _bAtlantiub. Group, _c[2003] |
|
| 264 | 4 | _ccopyright 2003 | |
| 300 |
_a142 pages : _billustrations ; _c21 cm. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 440 |
_aFood service professionals guide to ; _v6 _9100247 |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 |
_aFood service _xCost control. _9100248 |
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| 650 |
_aFood prices. _9100249 |
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| 959 | _a10/18/2006& | ||
| 999 |
_c161793 _d161793 |
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