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Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.

By: Lewis, Cheryl, 1970-Material type: TextTextSeries: Food service professionals guide to ; 5Publisher: Ocala, FL : Atlantic Publishing, c2003Description: 143 p. : illSubject(s): Fodd service -- Cost control
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Item type Current location Call number Status Date due Barcode
Books Books College Learning Resource Center
General Circulation 		TX 911.3 C65 L49 2003 (Browse shelf) Available CL9020

Includes bibliographical references and index.

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