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Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria.

By: Sanders, Edward E.
Contributor(s): Hill, Timothy H | Faria, Donna J | Sanders, Edward E. Foodservice profitability.
Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2008]Copyright date: ©2008Edition: Third edition.Description: xvii, 621 pages : illustrations ; 28 cm + 1 CD-ROM (4 3/4 in.).Content type: text Media type: unmediated | computer Carrier type: volume | computer discISBN: 9780131714878 (paperback).Subject(s): Food service -- Cost Control | Food service | Food service managementDDC classification: 647.950681
Item type Current location Call number Copy number Status Notes Date due Barcode Course reserves
Reserve Collection Taylor's Library-TU
647.950681 SAN 2008 (Browse shelf) 1 Available SCAFS,30003,03,RM|SHTEx,30004,03,RA 5000170983

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Accompanying Material (Media Resource) Taylor's Library-TU
647.950681 SAN 2008 (Browse shelf) 1 Available SCAFS,30003,03,RM|SHTEx,30004,03,RA 1000534939
Accompanying Material (Media Resource) Taylor's Library-TU
647.950681 SAN 2008 (Browse shelf) 1 Available SCAFS,30003,03,RM|SHTEx,30004,03,RA 1000534940
Main Collection Taylor's Library-TU
647.950681 SAN 2008 (Browse shelf) 1 Available SCAFS,30003,03,RM|SHTEx,30004,03,RA 5000170198

Previously published under title: Foodservice profitability, Second edition., 2001.

Includes index.