Pavesic, David V  Paul F. Magnant <br/><br/>
Fundamental principles of restaurant cost control 

 - New Jersey  Pearson Education  2005 
 - xxv, 542 p.  : ill.  ; 23.5 cm.  +CD 
<br/><br/> Includes appendices and index. 
<br/><br/><label>ISBN: </label>0131145320 (pbk) 9780131145320 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality management<br/>Restaurant cost control--Storeroom management--Food cost control--Financial analysis--Menu pricing--Beverage cost--RIHCA
<br/><br/><label>Dewey Class. No.: </label>647.9506  / PAV