FOOD AND BEVERAGE COST CONTROL

Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. T...

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Bibliographic Details
Main Authors:	Dopson, Lea R. (Author), Hayes, David K. (Author), Miller, Jack E. 1930- (Author)
Format:	Book
Language:	English
Published:	Hoboken, NJ John Wiley & Sons, Inc 2008 ©2008
Edition:	Fourth Edition
Subjects:	Food service > Cost control
Online Access:	Click Here to View Status and Holdings.
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