Understanding foodservice cost control : an operational text for food, beverage, and labor costs

Author(s)

• Sanders, Edward E.
• Hill, Tim
• Faria, Donna J.

Bibliographic Information

Understanding foodservice cost control : an operational text for food, beverage, and labor costs

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

Pearson/Prentice Hall, c2008

3rd ed

Note

Previously published under title: Foodservice profitability, 2nd ed., 2001

Includes index

Details

• NCID: BB10314538
• ISBN:
  • 9780131714878
• LCCN: 2007013719
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Upper Saddle River, NJ
• Pages/Volumes: xvii, 621 p.
• Size: 28 cm.
• Attached Material: 1 CD-ROM
• Classification:
  • LCC : TX911.3.C65
  • DC22 : 647.95
• Subject Headings:
  • LCSH : Food service -- Cost control