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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| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Upper Saddle River, NJ
Pearson/Prentice Hall
2008
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| Edition: | THIRD EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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