Sanders, Edward E.

Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria. - 3rd ed. - Upper Saddle River, N.J. : Pearson/Prentice Hall, c2008. - xvii, 621 p. : ill.

With 1 computer disk. Kept in the special collection.

0131714872 9780131714878


Food service -- Cost control.

TX911.3.C65 / S26 2008

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