Author: Toby Miller
Publisher:
ISBN: 9780471477853
Category :
Languages : en
Pages : 0
Book Description
Instructor's Manual to Accompany Food and Beverage Cost Control, Third Edition
Author: Toby Miller
Publisher:
ISBN: 9780471477853
Category :
Languages : en
Pages : 0
Book Description
Publisher:
ISBN: 9780471477853
Category :
Languages : en
Pages : 0
Book Description
Instructor's Manual to Accompany Food and Beverage Cost Control, Fourth Edition, with CD-ROM
Author: Dopson
Publisher:
ISBN: 9780470045077
Category :
Languages : en
Pages : 256
Book Description
Publisher:
ISBN: 9780470045077
Category :
Languages : en
Pages : 256
Book Description
Instructor's Manual to Accompany Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition
Author: Dittmer
Publisher:
ISBN: 9780470257326
Category :
Languages : en
Pages : 196
Book Description
Publisher:
ISBN: 9780470257326
Category :
Languages : en
Pages : 196
Book Description
Instructor's Manual to Accompany Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition
Author: Dittmer
Publisher:
ISBN: 9780471693161
Category :
Languages : en
Pages : 170
Book Description
Publisher:
ISBN: 9780471693161
Category :
Languages : en
Pages : 170
Book Description
Instructor's Guide for Food and Beverage Cost Control
Author:
Publisher:
ISBN: 9780821101377
Category : Beverage industry
Languages : en
Pages :
Book Description
Publisher:
ISBN: 9780821101377
Category : Beverage industry
Languages : en
Pages :
Book Description
Teacher's manual for food and beverage cost controls
Author: Bruno Maizel
Publisher:
ISBN: 9780672960796
Category : Food service
Languages : en
Pages : 115
Book Description
Publisher:
ISBN: 9780672960796
Category : Food service
Languages : en
Pages : 115
Book Description
Instructor's Manual to Accompany Design and Equipment for Restaurants and Foodservice
Author: Katsigris
Publisher:
ISBN: 9780470254011
Category :
Languages : en
Pages : 112
Book Description
Publisher:
ISBN: 9780470254011
Category :
Languages : en
Pages : 112
Book Description
Food and Beverage Cost Control, Third Edition, Student Workbook
Instructor's Manual to Accompany Fundamentals of Menu Planning, Third Edition
Study Guide to accompany Food and Beverage Cost Control, 5e
Author: Lea R. Dopson
Publisher: Wiley
ISBN: 9780470251393
Category : Business & Economics
Languages : en
Pages : 0
Book Description
A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control. With Food and Beverage Cost Control, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
Publisher: Wiley
ISBN: 9780470251393
Category : Business & Economics
Languages : en
Pages : 0
Book Description
A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and mastery of the principles of cost control. With Food and Beverage Cost Control, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.