Hayes, David K. <br/><br/>
Cost control in foodservice operations / 
David K. Hayes, Jack D. Ninemeier. 
 - Hoboken, New Jersey :  John Wiley & Sons, Inc.,  2024. 
 - xviii, 352 pages :  illustrations ;  23cm. 
 - Foodservice operations : the essentials .
<br/><br/>Includes bibliographical references and index. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9781394208043 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control<br/>Restaurant management<br/>Food service--Management<br/>Hospitality industry--Management
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / .H38 2024