Understanding Foodservice Cost Control
Understanding Foodservice Cost Control
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Understanding Foodservice Cost Control by Edward Sanders
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. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides. With Pearson, you can see DK in a whole new way! For a complete listing of titles, please visit: http://us.dk.com/pearson| SKU | Unavailable |
| ISBN 13 | 9780131714878 |
| ISBN 10 | 0131714872 |
| Title | Understanding Foodservice Cost Control |
| Author | Edward Sanders |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Prentice Hall |
| Year published | 2007-06-28 |
| Number of pages | 640 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |