Understanding Foodservice Cost Control
Subtitle: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
Edition: 3 edition
Publisher: Prentice Hall
Published: May 24, 2007
Language: eng
Format: Paperback
Number of pages: 640
ISBN-13: 9780131714878
Subjects: Hospitality industry; Tourism; Food Industry Services; Hotel And Restaurant Management; Technology; Business / Economics / Finance; Science/Mathematics; Finance; Industries - Hospitality, Travel & Tourism; Business & Economics / Hospitality, Travel & Tourism; Food Science; Industries - Service Industries; Cost control; Food service