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020 -INTERNATIONAL STANDARD BOOK NUMBER
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020 -INTERNATIONAL STANDARD BOOK NUMBER
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040 -CATALOGING SOURCE
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a
Original cataloging agency
NEU GrandLibrary
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041 -LANGUAGE CODE
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a
Language code of text/sound track or separate title
eng
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050 -LIBRARY OF CONGRESS CALL NUMBER
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a
Classification number
TX911.3
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b
Item number
.C65 2008
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082 -DEWEY DECIMAL CLASSIFICATION NUMBER
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a
Dewey Classification
647.95
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100 -MAIN ENTRY--PERSONAL NAME
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a
Personal name
Sanders, Edward E.
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245 -TITLE STATEMENT
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a
Title
Understanding foodservice cost control :
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b
Remainder of title
an operational text for food, beverage, and labor costs /
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c
Statement of responsibility, etc
Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
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h
Medium
BOOK
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246 -VARYING FORM OF TITLE
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a
Title proper/short title
Understanding food service cost control
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260 -PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
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a
Place of publication, distribution, etc
Upper Saddle River, NJ :
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b
Name of publisher, distributor, etc
Pearson/Prentice Hall,
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c
Date of publication, distribution, etc
c2008.
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300 -PHYSICAL DESCRIPTION
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a
Extent
xvii, 621 p. :
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b
Other physical details
ill. ;
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c
Dimensions
28 cm. +
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500 -GENERAL NOTE
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a
General note
Previously published under title: Foodservice profitability, 2nd ed., 2001.
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500 -GENERAL NOTE
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a
General note
Includes index.
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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Food service
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650 -SUBJECT ADDED ENTRY--TOPICAL TERM
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a
Topical term or geographic name as entry element
Computer software.
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700 -ADDED ENTRY--PERSONAL NAME
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a
Personal name
Hill, Timothy H.
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700 -ADDED ENTRY--PERSONAL NAME
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a
Personal name
Faria, Donna J.
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700 -ADDED ENTRY--PERSONAL NAME
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a
Personal name
Sanders, Edward E.
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856 -ELECTRONIC LOCATION AND ACCESS
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