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Principles of food, beverage, and labor cost controls for hotels and restgurants.

Dittmer, Paul R.

Principles of food, beverage, and labor cost controls for hotels and restgurants. - 5th ed. - xi, 562.:tabs 25 cm.

ISBN: 0-442-01601-8

Subjects--Topical Terms:
Food service- Cost control.

Dewey Class. No.: 647.950681 D617 1994

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