DITTMER, PAUL R. <br/><br/>
PRINCIPLES OF FOOD, BEVERAGES, AND LABOR  COST CONTROLS :   FOR HOTELS AND RESTAURANTS/  
P.R. DITTMER 
 - 5 
 - NEW YORK:   VNR  \\\\ 
 - VII, 562 P.  23 CM. 
<br/><br/> INCLUYE INDICE. 
<br/><br/><label>ISBN: </label>0-442-01601-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>1.ALIMENTOS - SERVICIOS.
<br/><br/><label>Dewey Class. No.: </label>647.950681 D57