Lewis, Cheryl,  1970- <br/><br/>
Controlling restaurant & food service operating costs / 
 Controlling restaurant and food service operating costs  Operating costs 
by Cheryl Lewis & Douglas R. Brown. 
 - 143 pages :  illustrations ;  21 cm. 
 - Food service professionals guide to ;  5 .
 - Food service professionals guide to ;  5. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0910627150 9780910627153 
<br/><br/><label>LCCN: </label>2002013539 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / B76 2003 
<br/><br/><label>Dewey Class. No.: </label>647.950681