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Understanding foodservice cost control : an operational text for food, beverage, and labor costs /

Main Author: Sanders, Edward E.
Other Authors: Hill, Timothy H.
Format: Computer Files
Language:English
Published: Upper Saddle River, N.J. : Pearson/Prentice Hall, [2008].
Edition:3rd ed.
Subjects:
Food service > Cost control.
Online Access:http://www.loc.gov/catdir/toc/ecip0714/2007013719.html

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