Sanders, Edward E. <br/><br/>
Understanding foodservice cost control :  an operational text for food, beverage, and labor costs / 
Edward E. Sanders, Timothy H. Hill, Donna J. Faria. 
 - 3rd ed. 
 - Upper Saddle River, NJ :  Pearson/Prentice Hall,  c2008. 
 - xvii, 621 p. :  ill. ;  28 cm. +  1 CD-ROM (4 3/4 in.) 
<br/><br/> Previously published under title: Foodservice profitability, 2nd ed., 2001.  Includes index. 
<br/><br/><label>ISBN: </label>9780131714878 0131714872 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>Dewey Class. No.: </label>647.95 SAN