Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)

By Edward E. Sanders

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This is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. An accompanying CD-ROM, exercises and in-depth coverage show how to... This description may be from another edition of this product.

Format:Paperback

Language:English

ISBN:0131714872

ISBN13:9780131714878

Release Date:January 2007

Publisher:Prentice Hall

Length:621 Pages

Weight:3.20 lbs.

Dimensions:0.9" x 8.4" x 10.8"

Related Subjects

Business Business & Investing

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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)

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