Controlling restaurant & food service labor costs
By: by Sharon Fullen.
Series: The Food service professionals guide to ;; 7
Publisher: Atlantic Pub. Group
Published: 2003
Place of publication: Ocala, Fla
Language: eng
Number of pages: 144
Subjects: Food service -- Labor productivity.; Food service -- Cost control.
Other titles: Controlling restaurant and food service labor costs
Notes: Includes bibliographical references and index.