TY  - BOOK
TI  - Theory, practice and techniques in food and beverages cost control
SN  - 978-1-68094-888-2
U1  - 647.950681 T343 2018 
CY  - New York
PB  - 3G E-learning.
KW  - Food service
KW  - Cost control
N1  - Includes references & indexes
ER  -