| 000 | 01161nam a22002777a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20260409102750.0 | ||
| 008 | 260409b |||||||| |||| 00| 0 eng d | ||
| 020 | _a9781394208043 | ||
| 040 | _cDLC | ||
| 050 |
_aTX911.3.C65 _b.H38 2024 |
||
| 100 |
_aHayes, David K. _eauthor |
||
| 245 |
_aCost control in foodservice operations / _cDavid K. Hayes, Jack D. Ninemeier. |
||
| 260 |
_aHoboken, New Jersey : _bJohn Wiley & Sons, Inc., _c2024. |
||
| 300 |
_axviii, 352 pages : _billustrations ; _c23cm. |
||
| 490 | _aFoodservice operations : the essentials | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 520 | _aA 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. | ||
| 650 |
_aFood service _xCost control |
||
| 650 | _aRestaurant management | ||
| 650 |
_aFood service _xManagement |
||
| 650 |
_aHospitality industry _xManagement |
||
| 700 |
_aNinemeier, Jack D. _eauthor |
||
| 710 |
_aJohn Wiley & Sons, _epublisher |
||
| 942 |
_2lcc _cBOOKS _n0 |
||
| 999 |
_c2742 _d2742 |
||