Lewis, Cheryl,  4  0  1970- <br/><br/>
Controlling restaurant & food service operating costs        6 
   Operating costs;Controlling restaurant and food service operating costs    6     
by Cheryl Lewis & Douglas R. Brown. 
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 - 143 pages :  illustrations   21 cm.     
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 - Food service professionals guide to       5   .
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<br/><br/>Includes bibliographical references and index. 
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<br/><br/><label>ISBN: </label>0-910627-15-0 (paperback)   
<br/><br/><label>ISSN: </label>2 
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<br/><br/><label>Source: </label>        
<br/><br/><label>LCCN: </label>2002-013539 
<br/><br/><label>Nat. Bib. No.: </label> 2 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>    
<br/><br/><label>Subjects--Personal Names: </label><br/>     2     --0------
<br/><br/><label>Subjects--Corporate Names: </label><br/>     6 --0-- 2 --------
<br/><br/><label>Subjects--Meeting Names: </label><br/><br/> 0    2 --
<br/><br/><label>Subjects--Uniform Titles: </label><br/>  --20------
<br/><br/><label>Subjects--Chronological Terms: </label><br/> 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service    ----Cost control.----20--
<br/><br/><label>Subjects--Geographic Terms: </label><br/>--------20--
<br/><br/><label>Index Terms--Genre/Form: </label><br/>----2
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / B76 20032 
<br/><br/><label>Dewey Class. No.: </label>R 647.950681  / L585c 20032 
<br/><br/><label>National Agricultural Library Call No.: </label> /  
<br/><br/><label>National Library of Medicine Call No.: </label> /  
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