Understanding foodservice cost control : an operational text for food, beverage, and labor costs /
Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
- Third edition.
- xvii, 621 pages : illustrations ; 28 cm + 1 CD-ROM (4 3/4 in.)
Previously published under title: Foodservice profitability, Second edition., 2001. Includes index.
9780131714878 (paperback)
Food service--Cost Control. Food service. Food service management.