Principles of food, beverage, and labor cost controls for hotels and restaurants
By: Paul R. Dittmer, Gerald G. Griffin.
Contributors: Griffin, Gerald G., 1936-
Edition: 5th ed.
Publisher: Van Nostrand Reinhold
Published: 1994
Place of publication: New York
Language: eng
Number of pages: 562
Subjects: Food service -- Cost control.
Notes: Includes index.