Dittmer, Paul. <br/><br/>
Principles of food, beverage, and labor cost controls for hotels and restaurants / 
Paul R. Dittmer, Gerald G. Griffin 
 - Sixth edition 
 - xi, 577 pages :  illustrations ;  25 cm 
<br/><br/> Includes index 
<br/><br/><label>ISBN: </label>0471293253 (alk. paper) 
<br/><br/><label>LCCN: </label>98031455 
<br/><br/><label>Nat. Bib. No.: </label>GB99-48220 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / D58 1999 TX911.3.C65  / D58 1999 
<br/><br/><label>Dewey Class. No.: </label>647.95