9780470251386

Food and Beverage Cost Control

Dopson, Lea R.

ISBN 10: 0470251387 / 0-470-25138-7
ISBN 13: 9780470251386
Publisher: Wiley
Publication Date: 2010
Binding: Hardcover
About this title:
Synopsis:
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 style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.

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Dopson, Lea R.
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Book Description: John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Book Condition: New. 5th Revised edition. 236 x 190 mm. Language: English Brand New Book. 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 style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts. Bookseller Inventory # AAH9780470251386

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Dopson, Lea R.
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Book Description: John Wiley and Sons Ltd, United Kingdom, 2010. Hardback. Book Condition: New. 5th Revised edition. 236 x 190 mm. Language: English Brand New Book. 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 style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts. Bookseller Inventory # AAH9780470251386

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Book Description: Wiley, 2010. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. Dopson & Hayes have created a comprehensive resource for both students and managers. Bookseller Inventory # ABE_book_new_0470251387

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