Food and Beverage Cost Control

Return to Foods and Nutrition

Product Image

Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World, An

By Kimberly A. Tranter, Trevor Stuart-Hill, Juston Parker

ISBN-10: 0-13-188589-8 | ISBN-13: 978-0-13-188589-9 | ©2009 Prentice Hall

Price: $116.40

Product Image

Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3rd Edition

By Edward E. Sanders, Timothy Hill, Donna J. Faria

ISBN-10: 0-13-171487-2 | ISBN-13: 978-0-13-171487-8 | ©2008 Prentice Hall

Price: $116.40

Product Image

Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5th Edition

By James Keiser, Frederick J. DeMicco, Cihan Cobanoglu, Robert N. Grimes

ISBN-10: 0-13-119112-8 | ISBN-13: 978-0-13-119112-9 | ©2008 Prentice Hall

Price: $109.40

Product Image

ManageFirst: Inventory and Purchasing with Pencil/Paper Exam

By . National Restaurant Association

ISBN-10: 0-13-222216-7 | ISBN-13: 978-0-13-222216-7 | ©2007 Prentice Hall

Price: $44.40

Product Image

Hospitality Cost Control: A Practical Approach

By Allen B. Asch

ISBN-10: 0-13-111600-2 | ISBN-13: 978-0-13-111600-9 | ©2006 Prentice Hall

Price: $85.80

Product Image

Cost Control in the Hospitality Industry

By Agnes L. DeFranco, Pender B. M. Noriega

ISBN-10: 0-13-575325-2 | ISBN-13: 978-0-13-575325-5 | ©2000 Prentice Hall

Price: $128.40

Product Image

Applied Math for Food Service

By Sarah R. Labensky

ISBN-10: 0-13-849217-4 | ISBN-13: 978-0-13-849217-5 | ©1998 Prentice Hall

Price: $47.20

Product Image

How Much to Buy: A Foodservice Purchasing Workbook

By Ulm

ISBN-10: 0-02-422101-5 | ISBN-13: 978-0-02-422101-8 | ©1994 Prentice Hall

Price: $73.33