Douglas Robert Brown <br/><br/>
The Food Service Manager’s Guide to creative cost cutting 

 -  Atlantic Publishing Group, Inc.  2006 
<br/><br/> Includes Index 
<br/><br/><label>ISBN: </label>0-910627-61-4 
<br/><br/><label>Dewey Class. No.: </label>647.950681 B81 2006