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| Books 1 - 10 of 30 | Previous | Next |
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 | | Restaurant Financial Basics
by Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier
Paperback, 352 Pages, Published 2002 by John Wiley & Sons
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 | | Hospitality Industry Managerial Accounting (5th Edition)
by Raymond S. Schmidgall
Paperback, Published 2002 by Educational Inst of the Amer Hotel, 5th Edition
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 | | Hospitality Industry Managerial Accounting (3rd Edition)
by Raymond S. Schmidgall
Paperback, 589 Pages, Published 1995 by Educational Inst of the Amer Hotel, 3rd Edition
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 | | Financial Management for the Hospitality Industry (New title Edition)
by William P. Andrew, James W. Damitio, Raymond S. Schmidgall
Hardcover, 656 Pages, Published 2006 by Prentice Hall, New title Edition
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 | | Hospitality Industry Managerial Accounting (6th Edition)
by Raymond S. Schmidgall
Paperback, Published 2006 by Educational Inst of the Amer Hotel, 6th Edition
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 | | Superintendent's Handbook of Financial Management (Revised Edition)
by Raymond S. Schmidgall
Hardcover, 176 Pages, Published 2003 by John Wiley & Sons, Revised Edition
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 | | Managerial Accounting: WITH Superintendent's Handbook of Financial Management (2Rev e. Edition)
by Raymond S. Schmidgall, Thomas A. Milligan, etc.
Hardcover, Published 2005 by Wiley, 2Rev e. Edition
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 | | Managerial Accounting for the Hospitality Industry (3rd Edition)
by Raymond S. Schmidgall, Raymond S., 1945 Schmidgall
Paperback, Published 1995 by Educational Inst of the Amer Hotel, 3rd Edition
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 | | Food and Beverage Cost Control: WITH Restaurant Basics (2Rev Ed Edition)
by Jack E. Miller, Raymond S. Schmidgall
Hardcover, 960 Pages, Published 2002 by John Wiley & Sons, 2Rev Ed Edition
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 | | Hospitality Industry Financial Accounting (2nd Edition)
by Raymond S. Schmidgall, James W. Damitio
Paperback, 561 Pages, Published 1999 by Educational Inst of the Amer Hotel, 2nd Edition
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