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: 6th ed.
Publisher: John Wiley
Published: 1999
Place of publication: New York
Language: eng
Number of pages: 577
Subjects: Food service -- Cost control.
Notes: Includes index.