Lewis, Cheryl  1970- <br/><br/>
Controlling restaurant & food service operating costs / 
 Controlling restaurant and food service operating costs 
by Cheryl Lewis & Douglas R. Brown 
 - Ocala, Fla. :  Atlantic Publishing Group,  c2003 
 - 143 p. 
 - The food service professionals guide to ;  5 .
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>0910627150 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE--COST CONTROL
<br/><br/><label>LC Class. No.: </label>TX911.3 .C65  / B768C