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Food Service Professionals Guide to Controlling Restaurant & Food Service Operating Costs Cheryl Lewis
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Food Service Professionals Guide to Controlling Restaurant & Food Service Operating Costs
Cheryl Lewis
144 pages, illustrations
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 12 de enero de 2003 |
| Fecha de lanzamiento original | 2021 |
| ISBN13 | 9780910627153 |
| Editores | Atlantic Publishing Co |
| Páginas | 144 |
| Dimensiones | 134 × 203 × 7 mm · 199 g |
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