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Principles of food, beverage, and labor cost controls for hotels and restaurants

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Material type: Text

TextPublication details: New York, N.Y. : Van Nostrand Reinhold, 1989Edition: 4th edDescription: 452Subject(s):

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Holdings
Item type	Home library	Collection	Shelving location	Call number	Status	Barcode
Books	BU Library and Learning Space	Books	Book Shelves	TX911.3 .F5 D577P 1989 (Browse shelf(Opens below))	Available	87297

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