Normal view MARC view ISBD view

Fundamental principles of restaurant cost control /

Pavesic, David V.,

Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant. - Second Edition - xxv, 542 pages : illustrations ; 24 cm + 1 CD-ROM (4 3/4 in.)

Includes bibliographical references and index.

ISBN: 0131145320

Subjects--Topical Terms:
Restaurants--Cost control.

Dewey Class. No.: 647.950681

Place hold
Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)