Sanders, Edward E  Timothy H. Hill  Donna J. Faria <br/><br/>
Understanding foodservice cost control   : an operational text for food, beverage, and labor costs 

 - New Jersey  Pearson/Prentice Hall, Upper Saddle River,  2008 
 - xvii, 621 p.  : ill.   ; 28 cm.   +CD 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>9780131714878 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality management<br/>Inventory control--Hospitality industry--Beverage purchasing--Production control--Cost control--Foodservice--RIHCA
<br/><br/><label>Dewey Class. No.: </label>647.95  / SAN