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Fundamental principles of restaurant cost control

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47261] Author:	Pavesic,David V.,
[NT 47351] Place of Publication:	Upper Saddle River, N.J.
[NT 47263] Published:	Prentice Hall;
[NT 47352] Year of Publication:	c1998
[NT 47264] Description:	xviii, 292 p.ill. : 24 cm.;
[NT 47266] Subject:	Restaurants - Design and construction -
[NT 50961] ISBN:	0-13-747999-9

Fundamental principles of restaurant cost control
Pavesic,, David V.

Fundamental principles of restaurant cost control / David V. Pavesic - Upper Saddle River, N.J. : Prentice Hall, c1998. - xviii, 292 p. ; ill. ; 24 cm..
Includes bibliographical references and index.
ISBN 0-13-747999-9
Restaurants -- Design and construction

Fundamental principles of restaurant cost control
LDR:00607nam0 2200193 i 450 001 122597
005 20120618120231.0
010 1 $a 0-13-747999-9 $b pbk. $d NT1865
020 $a us $b 97034435
100 $a 20071107d1998 u y0engy09 b
101 0 $a eng
102 $a us $b nj
105 $a a a 001yy
200 1 $a Fundamental principles of restaurant cost control $f David V. Pavesic
210 $a Upper Saddle River, N.J. $d c1998 $c Prentice Hall
215 1 $a xviii, 292 p. $c ill. $d 24 cm.
320 $a Includes bibliographical references and index
517 1 $a Restaurant cost control $z eng
606 $a Restaurants $x Design and construction $3 59614 $3 219319
676 $a 647.95/068/1 $v 21
680 $a TX911.3.C65 $b P38 1998
700 $a Pavesic, $b David V. $3 103759

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