Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
by:
Edward E. Sanders
·
Timothy Hill
· Donna J. Faria
Paperback
details (
USA
).
ISBN: 978-0-13-171487-8
ISBN-10: 0-13-171487-2
Prentice Hall
· 2007