Fundamental principles of restaurant cost control /

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Material type: Text

TextPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005.Edition: 2nd edDescription: xxv, 542 p. : ill. ; 1 CD-ROM (4 3/4 in.)ISBN:

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Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Zabali Campus Reference	Reference	647.95/068/1 (Browse shelf(Opens below))	Available	02348

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