{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BB10314538.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB10314538#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB10314538.json"},"dc:title":[{"@value":"Understanding foodservice cost control : an operational text for food, beverage, and labor costs"}],"dc:creator":"Edward E. Sanders, Timothy H. Hill, Donna J. Faria","dc:publisher":[{"@value":"Pearson/Prentice Hall"}],"dcterms:extent":"xvii, 621 p.","cinii:size":"28 cm.","dc:language":"eng","dc:date":"2008","cinii:ncid":"BB10314538","prism:edition":"3rd ed","cinii:ownerCount":"1","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Sanders, Edward E."}]},{"@id":"https://ci.nii.ac.jp/author/DA03321157#entity","@type":"foaf:Person","foaf:name":[{"@value":"Hill, Tim"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Faria, Donna J."}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA024986","@type":"foaf:Organization","foaf:name":"大阪行岡医療大学 附属図書館"}],"bibo:lccn":["2007013719"],"rdfs:seeAlso":[{"@id":"https://lccn.loc.gov/2007013719"}],"prism:publicationDate":["c2008"],"cinii:note":["Previously published under title: Foodservice profitability, 2nd ed., 2001","Includes index"],"dc:subject":["LCC:TX911.3.C65","DC22:647.95"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Food+service+--+Cost+control","dc:title":"Food service -- Cost control"}],"dcterms:hasPart":[{"@id":"urn:isbn:9780131714878"}]}]}