Controlling restaurant & food service operating costs
By: by Cheryl Lewis & Douglas R. Brown.
Contributors: Brown, Douglas Robert, 1960-
Series: Food service professionals guide to -- 5.
Publisher: Atlantic Pub. Group
Published: 2003
Place of publication: Ocala, Fla
Language: eng
Number of pages: 143
Subjects: Food service -- Cost control
Other titles: Controlling restaurant and food service operating costs.
Notes: Includes bibliographical references and index.