Cost control in foodservice operations / David K. Hayes, Jack D. Ninemeier.
By: Hayes, David K [author.]
Contributor(s): Ninemeier, Jack D [author.]
Language: English Publisher: Hoboken, New Jersey : Wiley, [2024]Copyright date: ©2024Description: pages cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781394208043Subject(s): Food service -- Cost controlDDC classification: 647.95068/1 LOC classification: TX911.3.C65 | H38 2024Summary: "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"-- Provided by publisher.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 647.950681 H3266 2024 (Browse shelf) | Available |
Total holds: 0
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| 647.950681 D639 2006 Principles of food, beverage, and labor cost controls / | 647.950681 D723 2011 Food and beverage cost control / | 647.950681 D723 2016 Food & beverage cost control / | 647.950681 H3266 2024 Cost control in foodservice operations / | 647.950681 T3433 2018 Theory, practice and techniques in food and beverage cost control | 647.950687 V819 1987 Purchasing for hospitality operations / | 648.5 T212 2004 Cleanliness is next to... : life's most essential cleaning tasks / |
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"-- Provided by publisher.
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