{"version":"1.0","type":"rich","provider_name":"EbookNetworking","provider_url":"https://www.ebooknetworking.net","title":"Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs by Sanders, Edward E., Hill, Timothy, Faria, Donna J. [Prentice Hall,2007] (Paperback) 3rd edition [Paperback]","author_name":"Sanders","thumbnail_url":"https://www.ebooknetworking.net/books/noimage.jpg","thumbnail_width":330,"thumbnail_height":500,"html":"<a href=\"https://www.ebooknetworking.net/books_detail-B00LZMQO3E.html\">Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs by Sanders, Edward E., Hill, Timothy, Faria, Donna J. [Prentice Hall,2007] (Paperback) 3rd edition [Paperback]</a>","width":400,"height":300}