Dittmer, Paul R. <br/><br/>
Principles of food, beverage, and labor cost controls for hotels and restgurants. 

 - 5th ed. 
 - xi, 562.:tabs  25 cm. 
<br/><br/><label>ISBN: </label>0-442-01601-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service- Cost control.
<br/><br/><label>Dewey Class. No.: </label>647.950681 D617 1994