For courses in Hospitality Cost Control, Food and Beverage Management, Hospitality Management, and Food Beverage and Club Operations.
This text offers an alternative view of the realistic activities of cost containment factors. The authors have evaluated the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service.
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Book Description Prentice Hall, 1999. Paperback. Book Condition: New. book. Bookseller Inventory # 0135753252
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801357532551.0
Book Description Prentice Hall, 1999. Paperback. Book Condition: Brand New. 1st edition. 382 pages. 9.00x6.75x1.00 inches. In Stock. Bookseller Inventory # 0135753252