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

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TextPublication details: Upper Saddle River, NJ : Pearson/Prentice Hall, c2008.Edition: 3rd edDescription: xvii, 621 p. : ill. ; 28 cm. + 1 CD-ROM (4 3/4 in.)ISBN:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	647.95 SAN (Browse shelf(Opens below))	Available		0008992

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Previous	647.95 MOR Cost management for profitable food and beverage operations/	647.95 MOR Cost management for profitable food and beverage operations/	647.95 RAN Introduction to professional foodservice /	647.95 SAN Understanding foodservice cost control : an operational text for food, beverage, and labor costs /	647.95 YOU At your service : a hands-on guide to the professional dining room	647.950151 JON Culinary calculations : simplified math for culinary professionals /	647.9501513 STR Math principles for food service occupations /	Next

Previously published under title: Foodservice profitability, 2nd ed., 2001.

Includes index.

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