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|a 12-P16
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| 100 |
1 |
|
|a Pavesic, David V
|
| 245 |
0 |
2 |
|a Fundamental principles of restaurant cost control
|c David V. Pavesic.
|
| 246 |
3 |
0 |
|a Restaurant cost control
|
| 260 |
|
|
|a Upper Saddle River, N.J. :
|b Prentice Hall,
|c c1998.
|
| 300 |
|
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|a xviii, 292 p. :
|b il. ;
|c 24 cm.
|
| 504 |
|
|
|a Incluye referencias bibliográficas e índice.
|
| 650 |
|
7 |
|a Alimentos
|2 Spines
|
| 650 |
|
7 |
|a Control de calidad
|2 Spines
|
| 650 |
|
7 |
|a Higiene de los alimentos
|2 Spines
|
| 650 |
|
7 |
|a Restaurante
|2 toit
|
| 650 |
|
7 |
|a Recepción
|2 toit
|
| 650 |
|
7 |
|a Financiamiento
|2 Spines
|
| 929 |
|
|
|a DONACION
|b Pearson Education
|d 0
|e 20051206
|g 243
|j 38090
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| 929 |
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|a DONACION
|b Pearson Education
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|e 20051206
|g 243
|j 38091
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| 929 |
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|a DONACION
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|d 0
|e 20051206
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|j 38092
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| 929 |
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|a DONACION
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|e 20051206
|g 243
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|e 20100812
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|c LIB
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|d 93431
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