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

Opis bibliograficzny
1. autor: Sanders, Edward E.
Kolejni autorzy: Hill, Timothy H., Faria, Donna J.
Format: Książka
Język:English
Wydane: Upper Saddle River, N.J. Pearson/Prentice Hall c2008.
Wydanie:3rd ed.
Hasła przedmiotowe:
Food service > Cost control.