Understanding Foodservice Cost Control An Operational Text for Food, Beverage, and Labor Costs

Understanding Foodservice Cost Control An Operational Text for Food, Beverage, and Labor Costs

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical "hands-on" approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and impl...

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Bibliographic Details
Main Authors: Sanders, Edward E. (Author), Hill, Timothy H. (Author), Faria, Donna J. (Author)
Format: Book
Language:English
Published: Upper Saddle River, NJ Pearson/Prentice Hall 2008
Edition:THIRD EDITION
Subjects:
Food service > Cost control
Online Access:Click Here to View Status and Holdings.
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