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Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller Hoboken, New Jersey : John Wiley & Sons, 2008xxxv, 587p. : ill. ; 25 cm.For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This work provides an approach to managing costs for foodservice managers and students
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