Lewis, Cheryl, 1970- <br/><br/>
Controlling restaurant & food service operating costs / 
by Cheryl Lewis & Douglas R. Brown. 
 - Ocala, FL :  Atlantic Publishing,  c2003. 
 - 143 p. : ill. 
 - Food service professionals guide to ; 5 .
<br/><br/> Includes bibliographical references and index. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fodd service--Cost control