Controlling restaurant & food service operating costs

Author

• Lewis, Cheryl

Additional Author(s)

• Brown, Douglas R.

Publisher

Ocala, Florida: Atlantic Publishing Group, Inc., 2003

Language

English

ISBN

0910627150

Series

The food service professional guide to 5

Subject(s)

• FOOD SERVICE-COST CONTROL

Notes

Index: p. 141

Abstract

-

Physical Dimension

Number of Page(s)

143 p.

Dimension

20 cm.

Other Desc.

ill.

Summary / Review / Table of Content

No summary / review / table of content available!

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	00471/05	- 647.950681 Lew C	Library - 7th Floor	Available