Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs - Softcover

Sanders, Edward E.; Hill, Timothy; Faria, Donna J.

Softcover

ISBN 10: 0131714872 ISBN 13: 9780131714878

Publisher: Pearson, 2007

Synopsis

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.

 

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About this edition

• Publisher: Pearson
• Publication date: 2007
• ISBN 10: 0131714872
• ISBN 13: 9780131714878
• Binding: Paperback
• Edition number: 3
• Number of pages: 640