Hill, Timothy H <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 
<br/><br/><label>ISSN: </label>2007013719 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service - Cost control
<br/><br/><label>Dewey Class. No.: </label>647.95 SAN