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		Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant. by Pavesic, David V \| Magnant, Paul F. Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 PAV] (2). Place hold
		Cost control for the hospitality industry / Michael M. Coltman. by Coltman, Michael M, 1930-. Edition: 2nd ed.Publisher: New York : John Wiley, c1989Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940681 COL 1989] (1). Place hold

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