| 000 | 01327cam a2200361 i 4500 | ||
|---|---|---|---|
| 999 |
_c39301 _d39301 |
||
| 001 | 39301 | ||
| 003 | ES-MaUEC | ||
| 005 | 20230102105320.0 | ||
| 008 | 980917t2003 us a 001 0 eng | ||
| 010 | _a98031455 | ||
| 020 | _a0471293253 (alk. paper) | ||
| 035 | _aSirsi) i9780471293255 | ||
| 040 |
_aDLC _cDLC _dES-MaUEC _dUEM |
||
| 050 | 4 |
_aTX911.3.C65 _bD58 2003 |
|
| 050 | 0 | 0 |
_aTX911.3.C65 _bD58 1999 2003 |
| 082 | 0 | 0 | _a647.95/068/1 |
| 100 | 1 |
_aDittmer, Paul _0Local _966668 |
|
| 245 | 1 | 0 |
_aPrinciples of food, beverage, and labor cost controls for hotels and restaurants : _bstudent book _cPaul R. Dittmer, Gerald G. Griffin. |
| 250 | _a7th ed. | ||
| 260 |
_aNew York _bJohn Wiley _ccop. 2003 |
||
| 300 |
_a577 páginas _bilustraciones _c25 cm |
||
| 336 |
_aTexto (visual) _btxt _2rdacontent |
||
| 337 |
_asin mediación _bn _2rdamedia |
||
| 338 |
_avolumen _bnc _2rdacarrier |
||
| 500 | _aÍndice | ||
| 650 | 0 | 7 |
_aRestaurantes _xControl de costes _9672667 _0LocalM _2embne |
| 700 | 1 |
_aGriffin, Gerald G., _d1936- _0Local _966669 |
|
| 901 | _aocm01199110 | ||
| 907 |
_a.b10456776 _b10-11-17 _c06-01-12 |
||
| 942 |
_2lcc _cM15 |
||
| 945 |
_aTX911.3 .C65 D58 2003 _g1 _i9300581492 _j0 _lmcg _nSTAFF. 46642 _o- _pEUR32.62 _q- _r- _s- _t3 _u2 _v0 _w0 _x0 _y.i10610935 _z06-01-12 |
||
| 998 |
_am _a_vill _b05-01-12 _cm _da _e- _feng _gxxu _h0 |
||