Understanding foodservice cost control : an operational text for food, beverage, and labor costs Edward E. Sanders, Timothy H. Hill, Donna J. Faria

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Publication details: Upper Saddle River, NJ Pearson/Prentice Hall c2008Edition: 3rd edDescription: xvii, 621 p. : ill. ; 28 cm. + 1 CD-ROM (4 3/4 in.)ISBN:

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Current library	Call number	Status	Date due	Barcode
Anna Centenary Library	647.95 SAN (Browse shelf(Opens below))	Available		211833

Previously published under title: Foodservice profitability, 2nd ed., 2001. Includes index

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