000 00919cam a2200277 a 4500
001 508745
005 20200602142253.0
007 t
008 980327s2008 0 eng
020 _a0131714872
020 _a9780131714878
035 _a(OCoLC)779899633
050 _aTX911.3.C65
_bS26 2008
100 1 _aSanders, Edward E.
_9293220
245 1 0 _aUnderstanding foodservice cost control :
_ban operational text for food, beverage, and labor costs /
_cEdward E. Sanders, Timothy H. Hill, Donna J. Faria.
250 _a3rd ed.
260 _aUpper Saddle River, N.J. :
_bPearson/Prentice Hall,
_cc2008.
300 _axvii, 621 p. :
_bill.
500 _aWith 1 computer disk. Kept in the special collection.
650 4 _aFood service
_xCost control.
_920956
700 1 _aHill, Timothy H.
_9536675
700 1 _aFaria, Donna J.
_9536401
942 _cACOM
_2lcc
997 _aYS
999 _c508745
_d508745