Dittmer, Paul R <br/><br/>
Principles of food, beverage, and labor cost controls for hotels and restaurants 

 - 4th ed 
 - Van NostrandnReinhold, New York  1989 
 - xii,452 
<br/><br/><label>ISBN: </label>0-442-23432-5 
<br/><br/><label>Dewey Class. No.: </label>647.95 Dit/Gri