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1
Controlling foodservice costs : competency guide /
Upper Saddle River, N.J. : Pearson Prentice Hall, 2007

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
2
Principles of food, beverage, and labor cost controls /
by Dittmer, Paul
Hoboken, N.J. : Wiley, 2006
8th ed.

Book
3
Hotel and catering costing and budgets /
by Boardman, R. D. (Richard Douglas)
London : Heinemann, 1978
3rd ed.

Book
4
Food and beverage cost control /
by Miller, Jack E., 1930-
New York : J. Wiley, 2005
3rd ed.

Book
5
A Restaurateur's guide to the insurance crisis /
by Nuccio, Sal
Washington, D.C. : National Restaurant Association, 1986

Book
6
Student workbook for Principles of food, beverage and labor cost controls, 8th edition /
by Dittmer, Paul
New York ; Chichester : Wiley, 2006

Book
7
Food and beverage control /
by Keister, Douglas C. (Douglas Carlyle)
Englewood Cliffs, N.J. : Prentice-Hall, 1977

Book
8
Principles of food, beverage, and labor cost controls /
by Dittmer, Paul
New York : J. Wiley, 2003
7th ed.

Book
9
Food and beverage control /
by Kotas, Richard, Davis, Bernard
[Glasgow] : International Textbook Co., 1981
[3d ed.].

Book
10
Food cost control and analysis. /
by Folsom, Le Roi A.
[New York] : Culinary Institute of America, 1967

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
11
Wage cost control /
by Kahrl, William L.
New York : Lebhar-Friedman Books, 1980

Book
12
Principles of food, beverage, and labor cost controls /
by Dittmer, Paul
New York : Wiley, 2002
7th ed.

Book
13
Foodservice profitability : a control approach /
by Sanders, Edward E.
Upper Saddle River, NJ : Prentice Hall, 1998

Book
14
Food and beverage cost control /
by Dopson, Lea R.
Hoboken, N.J. : John Wiley & Sons, 2008
4th ed.

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
15
Principles of food, beverage, and labor cost controls /
by Dittmer, Paul
Hoboken, N.J. : Wiley, 2006
8th ed.

Book
16
Food purchasing pointers for school food service /
[Washington] : Dept. of Agriculture, Food and Nutrition Service : For sale by the Supt. of Docs., U.S. G.P.O., 1977

Government Document Book
17
Food purchasing pointers for school food service /
[Washington] : Dept. of Agriculture, Food and Nutrition Service : for sale by the Supt. of Docs., U.S. Govt. Print. Off., 1977

Government Document Book
18
A guide for precosting food for school food service /
[Washington, D.C.] : Dept. of Agriculture, Food and Nutrition Service, [Nutrition and Technical Services Division] : For sale by the Supt. of Docs., U.S. G.P.O., 1979
Slightly rev. July 1979.

Government Document Book
19
Controlling and analyzing costs in food service operations /
by Keiser, James, 1928-, Kallio, Elmer
New York : John Wiley & Sons, 1974

Book
20
Benefits of nutrition services, a costing and marketing approach : report of the Seventh Ross Roundtable on Medical Issues.
Columbus, Ohio : Ross Laboratories, 1987

Conference Proceeding Book
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