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	1.	General guidelines vs. actual determination of square footage requirements. [electronic resource] by Mayfield, B K Producer: 19850802 In: Journal of the American Dietetic Association vol. 85 Availability: No items available. Save to lists Add to cart (remove)
	2.	How to calculate meal production costs more effectively. [electronic resource] by Mayfield, B K Producer: 19880122 In: Food management vol. 22 Availability: No items available. Save to lists Add to cart (remove)
	3.	Line-item versus prime vendor purchasing. [electronic resource] by Mayfield, B K Producer: 19840711 In: Journal of the American Dietetic Association vol. 84 Availability: No items available. Save to lists Add to cart (remove)
	4.	A primer for menu making. Producing your own menus can be valuable & cost-effective. [electronic resource] by Mayfield, B K Producer: 19910125 In: Food management vol. 25 Availability: No items available. Save to lists Add to cart (remove)

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