4th Edition
Paperback (01 Jan 1998)
Not available for sale
Includes delivery to the United States
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A textbook for students in formal education programs and trainees in hospitality operations, and a reference in which managers can find advice about specific problems. Describes control of the main resources in a food and beverage operation: food and beverage products, labor, and revenue. Among the topics are determining standards, budgeting and an
| ISBN: | 9780866121613 |
| Publisher: | Educational Institute |
| Imprint: | Educational Institute |
| Pub date: | 01 Jan 1998 |
| Edition: | 4th Edition |
| DEWEY: | 647.95068 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 424 |
| Weight: | 680g |
| Height: | 203mm |
| Width: | 177mm |
| Spine width: | 19mm |
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