For courses in Hospitality Cost Control, Food and Beverage Management, Hospitality Management, and Food Beverage and Club Operations.
This text offers an alternative view of the realistic activities of cost containment factors. The authors have evaluated the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service.
- ISBN10 0131548026
- ISBN13 9780131548022
- Publish Date 28 February 2019 (first published 1 July 1999)
- Publish Status Out of Print
- Out of Print 7 July 2016
- Publish Country US
- Imprint Pearson
- Edition 2nd edition
- Format Paperback
- Pages 544
- Language English