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Fundamental principles of restaurant cost control / David V. Pavesic.
Material type:
TextPublication details: Upper Saddle River, N.J. : Prentice Hall, c1998.Description: xviii, 292 p. : ill. ; 24 cmISBN: - 0137479999 (pbk.)
- Restaurant cost control
- 647.95/068/1 21
- TX911.3.C65 P38 1998
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Centeral Library First floor - Management | 647.95/068/1 (Browse shelf(Opens below)) | Available | 3672 |
Includes bibliographical references and index.
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