Principles of food, beverage, and labor cost controls

dc.contributor.author	Dittmer, Paul R.
dc.contributor.author	Keefe III, J. Desmond
dc.date.issued	2009
dc.identifier.isbn	978-0-471-78347-3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/3684
dc.description	xiv, 633 p. : ill.
dc.description.abstract	This book offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.
dc.language.iso	en
dc.publisher	John Wiley & Sons, Inc.
dc.subject	Food service
dc.subject.other	Cost control
dc.title	Principles of food, beverage, and labor cost controls
dc.type	Book