Food Service Professionals Guide to Controlling Restaurant & Food Service Operating Costs

by Cheryl Lewis and Douglas R. Brown

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  • ISBN10 0910627150
  • ISBN13 9780910627153
  • Publish Date 12 January 2003
  • Publish Status Active
  • Out of Print 28 August 2023
  • Publish Country US
  • Imprint Atlantic Publishing Co
  • Format Paperback
  • Pages 144
  • Language English