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Food and beverage cost control : study guide to accompany / Lea R. Dopson, David K. Hayes.

By: Dopson, Lea R.
Contributor(s): Hayes, David K.
Material type: materialTypeLabelBookPublisher: Hoboken, NJ : John Wiley and Sons, [2011]Copyright date: ©2011Edition: Fifth edition.Description: v, 207 pages ; 29 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470251393 (paperback).Subject(s): Food service -- Cost control
Contents:
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.
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Item type Current location Call number Status Date due Barcode Item holds
Books Books Hasmin Library
TX 911.3 C65D66 2011 (Browse shelf) Available 2014-22987-01-1
Books Books Main Library: Reference Section
TX 911.3 C65D66 2011 (Browse shelf) Available 2014-22989-01-1
Books Books PUP Sto. Tomas Library
TX 911.3 C65D66 2011 (Browse shelf) Available 2014-22988-01-1
Total holds: 0

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.

C&E Publishing, Purchased 4-3-14 2014-22987-01-1 1,888.00

C&E Publishing, Purchased 4-3-14 2014-22988-01-1 1,888.00

C&E Publishing, Purchased 4-3-14 2014-22989-01-1 1,888.00

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