Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2008]Copyright date: copyright 2008Edition: 3rd edDescription: xvii, 621 pages : illustrations ; 28 cm. + 1 CD-ROM 4 3/4 inContent type:- text
- unmediated
- volume
- 0131714872
- 9780131714878
- 647.95 Sa215 2008
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Print Materials | Main Library Hotel Restaurant Management | 647.95/Sa215 2008 (Browse shelf(Opens below)) | Available | 0098393 |
Previously published under title: Foodservice profitability, 2nd edition, 2001.
Includes index.
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