Pavesic, David V. <br/><br/>
Fundamental principles of restaurant cost control / 
David V. Pavesic, Paul F. Magnant. 
 - 2nd ed. 
 - Upper Saddle River, N.J. :  Pearson Prentice Hall,  2005. 
 - xxv, 542 p. :  ill. ;  24 cm. +  1 CD-ROM (4 3/4 in.) 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0131145320 
<br/><br/><label>LCCN: </label>2004014806 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurants--Cost control.
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / P38 2005 
<br/><br/><label>Dewey Class. No.: </label>647.95/068/1