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The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations. The primary topics of this book–food and beverage products, labor, and revenue–are carefully analyzed, and the best strategies for their management in commercial and noncommercial food service operations are provided. This book is meant to be read and used. Students in formal educational programs and trainees in hospitality operations may read the book from cover to cover as part of formal or informal professional development and career training activities. Others, such as managers and supervisors on the front lines, can turn to this book for “how-to-do-it” help with problem-solving tasks on the job.
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Book Description Educational Institute, 2013. Paperback. Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Seller Inventory # P020133418979
Book Description Educational Institute, 2013. Paperback. Condition: Like New. Almost new condition. Seller Inventory # P010133418979
Book Description Educational Institute, 2013. Paperback. Condition: Good. 8. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 0133418979