Foodservice Profitability: A Control Approach - Couverture souple

HILL

Couverture souple

ISBN 10 : 0131121111 ISBN 13 : 9780131121119

Editeur : Pearson Education (US), 1998

Synopsis

Book by Sanders Edward E Hill Timothy H

A propos du livre

Présentation de l'éditeur

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.

 

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Présentation de l'éditeur

This text is appropriate for courses in Food, Beverage, and Labor Cost Control and Operations Management.

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented.

Détails de l'édition

• Éditeur: Pearson Education (US)
• Date d'édition: 1998
• Langue: anglais
• ISBN 10: 0131121111
• ISBN 13: 9780131121119
• Reliure: Broché
• Nombre de pages: 464
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible