Understanding foodservice cost control an operational text for food, beverage, and labor costs

Understanding foodservice cost control an operational text for food, beverage, and labor costs

Bibliografische gegevens
Hoofdauteur: Sanders, Edward E.
Andere auteurs: Hill, Timothy H., Faria, Donna J.
Formaat: Boek
Taal:English
Gepubliceerd in: Upper Saddle River, N.J. Pearson/Prentice Hall c2008.
Editie:3rd ed.
Onderwerpen:
Food service > Cost control.