Dittmer, Paul R. <br/><br/>
Principles of food, beverage, and labor cost controls for hotels and restaurants 

 - 4th ed. 
 - New York, N.Y. :  Van Nostrand Reinhold,  1989 
 - 452 
<br/><br/><label>Subjects--Topical Terms: </label><br/>RESTAURANTS, BARS--FINANCE<br/>HOTELS, MOTELS--FINANCE
<br/><br/><label>LC Class. No.: </label>TX911.3 .F5  / D577P 1989