Principles of food, beverage, and labor cost controls student workbook - National Restaurant Association, Educational Foundation (New York Wiley, 2006)
"Designed to be used with the textbook Principles of food, beverage, and labor cost controls, 8th ed. by Paul R. Dittmer and J. Desmond Keefe III"--t.p. verso.
At head of title: ProMgmt.
Keywords: Food service -- Cost control