Dopson, Lea R.

Food and beverage cost control : study guide to accompany / Lea R. Dopson, David K. Hayes. --Fifth edition. --Hoboken, NJ : John Wiley and Sons, [2011] ©2011.

v, 207 pages ; 29 cm.

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. Dopson and Hayes have created a comprehensive resource for both students and managers.

9780470251393 (paperback)


Food service--Cost control.

TX 911.3 .C65 D66 2011
2014-22987-01-1 2014-22989-01-1 2014-22988-01-1

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