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| LEADER |
00802cam a2200205 7i4500 |
| 001 |
0000054114 |
| 005 |
20080122090000.0 |
| 008 |
080122s2007 nju eng |
| 020 |
# |
# |
|a 0132283360
|
| 020 |
# |
# |
|a 9780132283366
|
| 090 |
0 |
0 |
|a TX 911.3 .C65
|b C6 2007
|
| 245 |
0 |
0 |
|a Controlling foodservice costs :
|b competency guide
|c National Restaurant Association Educational Foundation.
|
| 246 |
0 |
3 |
|a NRAEF ManageFirst.
|
| 260 |
# |
# |
|a New Jersey:
|b Prentice-Hall,
|c 2007.
|
| 300 |
# |
# |
|a x, 196 p.:
|b col. ill.;
|c 28 cm..
|
| 500 |
# |
# |
|a "A core credential topic of the NRAEF certificate program"--Cover
|
| 650 |
0 |
0 |
|a Food service --
|x Cost control
|
| 650 |
0 |
0 |
|a Food service management
|
| 710 |
2 |
1 |
|a Educational Foundation (National Restaurant Association)
|
| 999 |
|
|
|a 1100051541
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
