Understanding foodservice cost control : an operational text for food, beverage, and labor costs
Edward E. Sanders ; Timothy H. Hill ; Donna J. Faria
| Year of publication: |
2008 ; 3. ed.
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| Authors: | Sanders, Edward Gordon ; Hill, Timothy H. ; Faria, Donna J. |
| Publisher: |
Upper Saddle River, NJ : Pearson/Prentice Hall |
| Subject: | Foodservice | Kostenkontrolle | Food service | Cost control |
| Description of contents: | Table of Contents [digitool.hbz-nrw.de] |
| Extent: | XVII, 621 S. : graph. Darst. 1 CD-ROM (12 cm) Optische Speicherplatte(n) (z.B. CD-ROM, CD-I, Photo-CD, WORM, DVD, Blu-ray Disc) |
|---|---|
| Type of publication: | Book / Working Paper |
| Language: | English |
| Notes: | Includes index. - Previous ed.: published as Foodservice profitability. 2001. - Formerly CIP. - Includes CD-ROM |
| ISBN: | 978-0-13-171487-8 ; 0-13-171487-2 |
| Classification: | Dienstleistungen: Sonstiges |
| Source: |
Persistent link: https://www.econbiz.de/10004890024