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
by
Dittmer, Paul.
Call Number
647.95068 DIT
Publication Date
2009 2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy0827/2008001373-t.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2008001373-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2008001373-d.html
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0.1034
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by
Dittmer, Paul.
Call Number
647.95068 DIT
Publication Date
2005
Summary
"Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0416/2004006449.html
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0.0692
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