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Principles of food, beverage, and labor cost controls for hotels and restaurants

By: Publication details: Van NostrandnReinhold, New York 1989Edition: 4th edDescription: xii,452ISBN:
  • 0-442-23432-5
DDC classification:
  • 647.95 Dit/Gri
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Item type Current library Call number Status Barcode
Book SNDT Juhu 647.95 Dit/Gri (Browse shelf(Opens below)) Available 030647

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