Understanding Foodservice Cost Control by Edward Sanders

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