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Brown, Douglas Robert, 1960-

Controlling restaurant & food service food costs / Controlling restaurant and food service food costs Food costs by Douglas R. Brown. - 142 pages : illustrations ; 21 cm. - Food service professionals guide to ; 6 . - Food service professionals guide to ; 6. .

Includes bibliographical references and index.

ISBN: 0910627169 9780910627160

LCCN: 2002013540

Subjects--Topical Terms:
Food service--Cost control
Food prices

LC Class. No.: TX911.3.C65 / B74 2003

Dewey Class. No.: 647.950681