Fundamental principles of restaurant cost control / David V. Pavesic, Paul F. Magnant.
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TextPublication details: Upper Saddle River, N.J. : Pearson Prentice Hall, 2005. Edition: 2nd edDescription: xxv, 542 p. : ill. ; 24 cm. + 1 CD-ROM (4 3/4 in.)ISBN: 0131145320Subject(s): Restaurants -- Cost controlDDC classification: 647.95/068/1 LOC classification: TX911.3.C65 | P38 2005Online resources: Table of contents
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Includes bibliographical references and index.
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