Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs - Couverture souple

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

Couverture souple

ISBN 10 : 0131714872 ISBN 13 : 9780131714878

Editeur : Pearson, 2007

Synopsis

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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Détails de l'édition

• Éditeur: Pearson
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 0131714872
• ISBN 13: 9780131714878
• Reliure: Broché
• Numéro d'édition: 3
• Nombre de pages: 640
• Coordonnées du fabricant: non disponible
• Personne responsable: Riccardo Bacigalupo; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; 20135; Italie