| 000 | 01407cam a22003618i 4500 | ||
|---|---|---|---|
| 999 |
_c90215 _d90215 |
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| 005 | 20250423155200.0 | ||
| 008 | 250423b ||||| |||| 00| 0 eng d | ||
| 010 | _a 2023041646 | ||
| 020 |
_a9781394208043 _q(paperback) |
||
| 020 |
_z9781394208081 _q(adobe pdf) |
||
| 020 |
_z9781394208098 _q(epub) |
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| 040 |
_aMdU/DLC _beng _erda _cMdU _dDLC |
||
| 041 | _aeng | ||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.C65 _bH38 2024 |
| 082 | 0 | 0 |
_a647.95068/1 _223/eng/20231017 |
| 100 | 1 |
_aHayes, David K., _eauthor. |
|
| 245 | 1 | 0 |
_aCost control in foodservice operations / _cDavid K. Hayes, Jack D. Ninemeier. |
| 263 | _a2401 | ||
| 264 | 1 |
_aHoboken, New Jersey : _bWiley, _c[2024] |
|
| 264 | 4 | _c©2024 | |
| 300 | _apages cm | ||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 520 |
_a"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"-- _cProvided by publisher. |
||
| 650 | 0 |
_aFood service _xCost control. |
|
| 700 | 1 |
_aNinemeier, Jack D., _eauthor. |
|
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2ddc _cBK |
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