TY  - BOOK
AU  - Dittmer,Paul J.
AU  - Keefe, Desmond 
TI  - Principles of food, beverage, and labor cost controls
SN  - 9812-53-301-X
U1  - C 647.95 D62p 
CY  - New Jersey 
KW  - Restaurants, lunch room, etc.-Finance
KW  - Food service Cost control
N2  - An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting
ER  -