6th Edition
Book (01 Jan 2004)
Not available for sale
Includes delivery to the United States
Out of stock
Aimed at students of hospitality operations and food service managers, this text describes practical steps that managers in all food service operations can use to plan and control operations. It delineates methods for controlling costs for overhead, supplies and labor. Each chapter includes questions to measure the student's assimilation of informa
| ISBN: | 9780866122627 |
| Publisher: | Educational Institute, American Hotel & Lodging Association |
| Imprint: | Educational Institute, American Hotel & Lodging Association |
| Pub date: | 01 Jan 2004 |
| Edition: | 6th Edition |
| DEWEY: | 647.95068 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 490 |
| Weight: | 793g |
| Height: | 222mm |
| Width: | 177mm |
| Spine width: | 25mm |
