Theory, practice and techniques in food and beverages cost control. 

 - ix, 308 p.  23cm. 
<br/><br/> Includes references & indexes 
<br/><br/><label>ISBN: </label>978-1-68094-888-2 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>Dewey Class. No.: </label>647.950681 T343 2018