Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants

4th Edition

Book (01 Jun 1989)

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Publisher's Synopsis

New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation copyright Book News, Inc. Portland, Or.

Book information

ISBN: 9780442234324
Publisher: Van Nostrand Reinhold
Imprint: Van Nostrand Reinhold
Pub date:
Edition: 4th Edition
DEWEY: 647.950681
DEWEY edition: 19
Language: English
Number of pages: 452
Weight: 1111g
Height: 250mm
Width: 170mm
Spine width: 28mm