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University Of Massachusetts-Amherst - Fall 2012 | ||
Section 01 | ||
 | Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition) by Edward E. Sanders, Timothy Hill, Donna J. Faria Paperback, 640 Pages, Published 2007 ISBN-10: 0-13-171487-2 / 0131714872 ISBN-13: 978-0-13-171487-8 / 9780131714878 For courses in Foodservice Cost Control and Foodservice Profitability. Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a h | |