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PRINCIPLES OF FOOD BEVERAGE AND LABOR COST CONTROL

By: NATIONAL RESTAURANT ASSOCIATIONMaterial type: TextTextPublication details: NEW DELHI JOHN WILEY & SONS 2003Description: 146ISBN: 987-0471-20877-9
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Item type Current library Call number URL Status Date due Barcode
Text-Book- for 7 days Text-Book- for 7 days IIMT UNIVERSITY CENTRAL LIBRARY ( GENERAL/ GIFTED BOOKS)
Link to resource Available 28-S-4908

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