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ISBN-10 0135006287ISBN-13 9780135006283
ISBN-10 0-13-171487-2ISBN-13 978-0-13-171487-8
Author(s): Edward E. Sanders; Timothy H. Hill; Donna J. Faria
Publisher: Prentice Hall
Copyright year: © 2008 Pages: 640

For courses in Foodservice Cost Control and Foodservice Profitability.

Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals. Throughout the book, an integrative restaurant case is used as a springboard for discussion and practice. An accompanying CD-ROM, exercises and in-depth coverage show how to maximize revenues, control expenses and optimize one’s financial objectives.

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