Sanders, E. E., & Hill, T. H. (2008). Understanding foodservice cost control: An operational text for food, beverage, and labor costs (3rd ed.). Upper Saddle River, N.J.: Pearson/Prentice Hall.
Chicago Style CitationSanders, Edward E., and Timothy H. Hill. Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs. 3rd ed. Upper Saddle River, N.J.: Pearson/Prentice Hall, 2008.
MLA CitationSanders, Edward E., and Timothy H. Hill. Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs. 3rd ed. Upper Saddle River, N.J.: Pearson/Prentice Hall, 2008.
Warning: These citations may not always be 100% accurate.