Cost control in foodservice operations / David K. Hayes, Jack D. Ninemeier.

By:

Hayes, David K [author]

Contributor(s):

Material type:

TextSeries: Foodservice operations : the essentialsPublication details: Hoboken, New Jersey : John Wiley & Sons, Inc., 2024.Description: xviii, 352 pages : illustrations ; 23cmISBN:

9781394208043

Subject(s):

LOC classification:

TX911.3.C65 .H38 2024

Summary: A comprehensive guide to controlling costs in foodservice operations, covering budgeting, purchasing, inventory control, labor cost management, menu pricing, and financial analysis to improve profitability in hospitality businesses.

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Item type	Current library	Collection	Shelving location	Call number	Status	Barcode
Books	Dato Maznah Library & Information Services	Open Collection	TX Home Economics	TX911.3.C65.H38 2024 (Browse shelf(Opens below))	Available	1002714

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Includes bibliographical references and index.

A comprehensive guide to controlling costs in foodservice operations, covering budgeting, purchasing, inventory control, labor cost management, menu pricing, and financial analysis to improve profitability in hospitality businesses.

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