Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs [With CDROM]

by Edward E. Sanders

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"