National Restaurant Association Educational Foundation <br/><br/>
Controlling foodservice costs   : competency guide 

 - New Jersey   Pearson Prentice Hall  2007 
 - x, 196 p.  : ill.  ; 27.5 cm. 
<br/><br/> Includes appendix and index. 
<br/><br/><label>ISBN: </label>9780132283366 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality management<br/>Food Service Management--Beverage cost control--Restaurant management--Cost accounting--Food cost control--RIHCA
<br/><br/><label>Dewey Class. No.: </label>658.1552  / CON