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Principles of Food, Beverage and Labor Cost Controls

Principles of Food, Beverage and Labor Cost Controls

7th Edition

Paperback (14 Jun 2002)

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    Publisher's Synopsis

    This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.

    Book information

    ISBN: 9780471208778
    Publisher: Wiley
    Imprint: John Wiley & Sons, Inc.
    Pub date:
    Edition: 7th Edition
    DEWEY: 647.950681
    DEWEY edition: 21
    Number of pages: 160
    Weight: 283g
    Height: 248mm
    Width: 191mm
    Spine width: 10mm

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