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Food Service Professionals Guide to Controlling Restaurant & Food Service Operating Costs, Cheryl Lewis, Douglas Robert Brown
- Language
- Released
- 2002
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- Title
- Food Service Professionals Guide to Controlling Restaurant & Food Service Operating Costs
- Language
- English
- Authors
- Cheryl Lewis, Douglas Robert Brown
- Publisher
- Atlantic Publishing Co
- Publisher
- 2002
- Format
- Paperback
- ISBN10
- 0910627150
- ISBN13
- 9780910627153
- Category
- Uncategorised