Lewis, Cheryl,  1970- <br/><br/>
Controlling restaurant & food service operating costs / 
 Controlling restaurant and food service operating costs  Operating costs 
by Cheryl Lewis & Douglas R. Brown. 
 - Ocala, Fla. :  Atlantic Pub. Group,  c2003. 
 - 143 p. :  ill. ;  21 cm. 
 - The Food service professionals guide to ; .
<br/><br/><label>ISBN: </label>0910627150 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost Control.<br/>Food prices.<br/>Food service management.
<br/><br/><label>Dewey Class. No.: </label>647.950681  / LEW