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Food Service Professionals Guide to Controlling Restaurant & Food Service Operating Costs

By (author): Cheryl Lewis, By (author): Douglas R Brown
Temporarily out-of-stock
£18.99
ISBN10: 0910627150
ISBN13: 9780910627153
Pages: 144
Dimensions: 140x215mm
Weight: 0.192 kg
Published Date: 02-09-2002
Subjects
Business & management
Hotel & catering trades

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