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

By: Material type: TextTextPublication details: New York Van Nostrand Reinhold 1989Edition: 4a edDescription: 452 p. 25 cmISBN:
  • 0-442-23432-5
Subject(s): LOC classification:
  • TX 911 3 F5 D57
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Holdings
Item type Current library Collection Call number Copy number Status Date due Barcode
Préstamo Biblioteca Pedro Arrupe Acervo TX 911 3 F5 D57 (Browse shelf(Opens below)) Ej. 1 Available 018986

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