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

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Material type: Text

TextPublication details: New York Van Nostrand Reinhold 1989Edition: 4a edDescription: 452 p. 25 cmISBN:

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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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