Dittmer, Paul R. <br/><br/>
Principles of Food. Beverage, and Labor Cost Controls for Hotels and Restaurants 
By Paul R. Dittmer 
 - New York   John Wiley  1999 
 - xi, 577 pages, 24 cm. 
<br/><br/> Includes afterword, appendix, glossary, and index. 
<br/><br/><label>ISBN: </label>0-471-29325-3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service-Cost control.
<br/><br/><label>Dewey Class. No.: </label>647.950681 D63 1999