Food and beverage cost control /
"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. This fully updated fourth edition of Food and Beverage Cost Control provides students and man...
| Основен автор: | Dopson, Lea R. |
|---|---|
| Други автори: | Hayes, David K., Miller, Jack E., 1930- |
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Hoboken, N.J. :
John Wiley & Sons,
℗♭2008.
|
| Издание: | 4th ed. |
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=194105 |
| Подобни документи: |
Print version::
Food and beverage cost control. |
| Резюме: |
"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. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high"--Jacket. |
|---|---|
| Описание на библ. документ: |
"Published simultaneously in Canada"--Title page verso. Jack E. Miller appeared as the first author on 2nd and 3rd editions. |
| Физически характеристики: |
1 online resource (xxxv, 587 pages) : illustrations |
| Библиография: |
Includes bibliographical references (pages 579-582) and index. |
| ISBN: |
9780470080467 0470080469 |