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Food and Beverage Cost Control, Study Guide, 4th Edition
Lea R. Dopson,
University of North Texas
David K. Hayes,
Lansing, Michigan
Jack E. Miller,
St. Louis Community College
ISBN: 978-0-470-14058-1
©2008
192 pages
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New to This Edition
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- A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally
- New "Leaders are Readers!" features provide students with additional readings related to key topics and concepts for each chapter
- New "Technology Tools" sections have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today
- Significantly expanded and updated "Test Your Skills" questions help students to reinforce their understanding of tools and concepts presented
- Instead of the previous edition’s floppy disk, this edition offers a bonus CD packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
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