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Lewis, Cheryl, 4 0 1970-

Controlling restaurant & food service operating costs 6 Operating costs;Controlling restaurant and food service operating costs 6 by Cheryl Lewis & Douglas R. Brown. - - - 143 pages : illustrations 21 cm. - - - - - Food service professionals guide to 5 . - . - 0 . - . - 0 .



Includes bibliographical references and index.



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ISBN: 0-910627-15-0 (paperback)

ISSN: 2 = =

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LCCN: 2002-013539

Nat. Bib. No.: 2

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Subjects--Topical Terms:
Food service ----Cost control.----20--

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LC Class. No.: TX911.3.C65 / B76 20032

Dewey Class. No.: R 647.950681 / L585c 20032

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