Food and Beverage Cost Control, 6e + WileyPLUS Learning Space Registration Card
ISBN-13:
9781119036913
ISBN-10:
1119036917
Edition:
6
Author:
David K. Hayes, Lea R. Dopson
Publication date:
2014
Publisher:
Wiley
Format:
Hardcover
408 pages
Category:
Hospitality, Travel & Tourism
,
Industries
FREE US shipping
Book details
ISBN-13:
9781119036913
ISBN-10:
1119036917
Edition:
6
Author:
David K. Hayes, Lea R. Dopson
Publication date:
2014
Publisher:
Wiley
Format:
Hardcover
408 pages
Category:
Hospitality, Travel & Tourism
,
Industries
Summary
Food and Beverage Cost Control, 6e + WileyPLUS Learning Space Registration Card (ISBN-13: 9781119036913 and ISBN-10: 1119036917), written by authors
David K. Hayes, Lea R. Dopson, was published by Wiley in 2014.
With an overall rating of 4.5 stars, it's a notable title among other
Hospitality, Travel & Tourism
(Industries) books. You can easily purchase or rent Food and Beverage Cost Control, 6e + WileyPLUS Learning Space Registration Card (Hardcover) from BooksRun,
along with many other new and used
Hospitality, Travel & Tourism
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.49.
Description
This package includes a copy of ISBN 9781118988497 and a registration code for the WileyPLUS course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards.
In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
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