Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants
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Book Overview
Gain the financial management skills you need to succeed, as a hospitality professional.Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the...
Format:Hardcover
Language:English
ISBN:0442016018
ISBN13:9780442016012
Release Date:January 1994
Publisher:Van Nostrand Reinhold Company
Length:562 Pages
Weight:2.48 lbs.
Dimensions:1.2" x 7.7" x 9.5"
Customer Reviews
1 rating
A great book for students
Published by Thriftbooks.com User , 24 years ago
A Reliable, pragmatic book, great for students and for all those who like to see it clear, with real life examples, great tips and all that is needed to get a good glimps into the hospitality business. Easy to read and nicely organised.
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