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TX911.3.C65B76 2003
Copies In: 1
Copies Owned: 1
Book Book
TITLE: Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.
ADDED TITLE: Operating costs
ADDED TITLE: Controlling restaurant and food service operating costs
AUTHOR: Lewis, Cheryl, 1970-
SERIES: Food service professionals guide to ; 5
PUBLISHED: Ocala, Fla. : Atlantic Pub. Group, c2003.
DESCRIPTION: 143 p. : ill. ; 21 cm.
NOTES: Includes bibliographical references and index.
SUBJECT: Food service--Cost control.
ADDED ENTRY: Brown, Douglas Robert, 1960-

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