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Hayes, David K.,

Cost control in foodservice operations / David K. Hayes, Jack D. Ninemeier. - pages cm

Includes index.

"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--

ISBN: 9781394208043

LCCN: 2023041646

Subjects--Topical Terms:
Food service--Cost control.

LC Class. No.: TX911.3.C65 / H38 2024

Dewey Class. No.: 647.95068/1