by
Dopson, Lea R.
Call Number
647.950681 DOP
Publication Date
2008
Summary
"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."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html
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0.1048
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by
Hayes, David K.
Call Number
343.7307864794
Publication Date
2009
Format:
Electronic Resources
Relevance:
0.0477
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