Principles of Food, Beverage, and Labor Cost ControlsPrinciples of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include:
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References to this book
Supervision and Leadership in Tourism and Hospitality Lynn Van der Wagen,Christine Davies No preview available - 1998 |
Food and Beverage Cost Control Lea R. Dopson,David K. Hayes,Jack E. Miller No preview available - 2008 |