Principles of food, beverage, & labor cost controls for hotels and restaurants
By: Paul R. Dittmer, Gerald G. Griffin.
Contributors: Griffin, Gerald G.
Edition: 3rd ed.
Series: A CBI book
Publisher: Van Nostrand Reinhold
Published: 1984
Place of publication: New York; Wokingham
Language: eng
Number of pages: 352
Subjects: Food service -- United States -- Cost control.
Notes: Previous ed, 1980.

Includes index.