Pavesic, David V., <br/><br/>
Fundamental principles of restaurant cost control / 
David V. Pavesic, Paul F. Magnant. 
 - Second Edition 
 - xxv, 542 pages :  illustrations ;  24 cm +  1 CD-ROM (4 3/4 in.) 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0131145320 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurants--Cost control.
<br/><br/><label>Dewey Class. No.: </label>647.950681