Dopson, Lea R.
For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive...
Hoboken, N.J.: John Wiley & Son, 2008
647DOSF001
Multimedia Universitas Indonesia Library