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

By: Sanders, Edward E.
Contributor(s): Hill, Timothy H | Faria, Donna J.
Material type: materialTypeLabelBookCall no.: TX911.3.C65 S26 2008Publication: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2008Edition: 3rd ed.Description: xvii, 621 p. : ill.Notes: With 1 computer disk. Kept in the special collection.ISBN: 0131714872; 9780131714878.Subject(s): Food service -- Cost control
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With 1 computer disk. Kept in the special collection.

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