Food & beverage cost control

dc.contributor.author	Dopson, Lea R.
dc.contributor.author	Hayes, David K.
dc.date.issued	2016
dc.identifier.isbn	978-1-118-98849-7
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/12128
dc.description.abstract	"In order for food service managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth 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" Provided by publisher.
dc.format	xvi, 408 p. : ill.
dc.language.iso	en
dc.publisher	Wiley
dc.subject	Food service
dc.subject	Cost control
dc.title	Food & beverage cost control
dc.type	Book
dc.description.version	6th edition