| 000 | 01193pam#a2200337#a#4500 | ||
|---|---|---|---|
| 001 | 017654 | ||
| 005 | 20160721154031.0 | ||
| 008 | 060213s1998####njua#####b####001#0#eng## | ||
| 020 | _a0137479999 | ||
| 040 |
_aDLC _dDLC |
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| 082 | 0 | 4 |
_a647.95 _221 |
| 099 | _a12-P16 | ||
| 100 | 1 | _aPavesic, David V | |
| 245 | 0 | 2 |
_aFundamental principles of restaurant cost control _cDavid V. Pavesic. |
| 246 | 3 | 0 | _aRestaurant cost control |
| 260 |
_aUpper Saddle River, N.J. : _bPrentice Hall, _cc1998. |
||
| 300 |
_axviii, 292 p. : _bil. ; _c24 cm. |
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| 504 | _aIncluye referencias bibliográficas e índice. | ||
| 650 | 7 |
_aAlimentos _2Spines |
|
| 650 | 7 |
_aControl de calidad _2Spines |
|
| 650 | 7 |
_aHigiene de los alimentos _2Spines |
|
| 650 | 7 |
_aRestaurante _2toit |
|
| 650 | 7 |
_aRecepción _2toit |
|
| 650 | 7 |
_aFinanciamiento _2Spines |
|
| 929 |
_aDONACION _bPearson Education _d0 _e20051206 _g243 _j38090 |
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| 929 |
_aDONACION _bPearson Education _d0 _e20051206 _g243 _j38091 |
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| 929 |
_aDONACION _bPearson Education _d0 _e20051206 _g243 _j38092 |
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| 929 |
_aDONACION _bPearson Education _d0 _e20051206 _g243 _j38093 |
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| 929 |
_aDONACION _bPearson Education _d0 _e20100812 _g243 _j45271 |
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| 942 |
_cLIB _n0 |
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_c18044 _d93431 |
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