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

Sanders, Edward E.; Hill, Timothy; Faria, Donna J.

Softcover

ISBN 10: 0131714872 ISBN 13: 9780131714878

Verlag: Pearson, 2007

Inhaltsangabe

Book by Sanders Edward E Hill Timothy Faria Donna J

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Reseña del editor:

For courses in Foodservice Cost Control and Foodservice Profitability. Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals. Throughout the book, an integrative restaurant case is used as a springboard for discussion and practice. An accompanying CD-ROM, exercises and in-depth coverage show how to maximize revenues, control expenses and optimize one's financial objectives. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson

Über diese Auflage

• Verlag: Pearson
• Erscheinungsdatum: 2007
• ISBN 10: 0131714872
• ISBN 13: 9780131714878
• Einband: Tapa blanda
• Auflage: 3
• Anzahl der Seiten: 640