Dittmer, Paul. <br/><br/>
Principles of food, beverage, and labor cost controls for hotels and restaurants / 
Paul R. Dittmer, Gerald G. Griffin. 
 - 6th ed. 
 - New York :  John Wiley,  c1999. 
 - xi, 577 p. :  ill. ;  25 cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0471293253 (alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / D58 1999