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Florida State University - Fall 2012 | ||
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 | Food and Beverage Cost Control (5th Edition) by Lea R. Dopson, David K. Hayes Hardcover, 576 Pages, Published 2010 ISBN-10: 0-470-25138-7 / 0470251387 ISBN-13: 978-0-470-25138-6 / 9780470251386 Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user–friendly | |