Understanding foodservice cost control : an operational text for food, beverage, and labor costs

Sanders, Edward E · Upper Saddle River, NJ : Pearson/Prentice Hall, 2008

Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, 2008
Physical description: 621 pages
ISBN: 0-13-171487-2;9780131714878
Dewey classification: 647.95
Subjects: Hospitality industry--Cost control Food service--Cost control Khách sạn--Quản trị--Marketing
Language: English

Availability by location

Location	Copies	Online request
Sư Vạn Hạnh — Thư viện Sư Vạn Hạnh	1 of 1 on shelf	Yes

Catalogue record

Field	Value
001Control number	29511
005Date and time of latest transaction	19 Dec 2016, 14:31
008Fixed-length data elements	130617
020International Standard Book Number (ISBN)	0-13-171487-2 (pbk) 9780131714878 (pbk)
041Language code	Eng
044Country of publishing/producing entity code	Xxu
082Dewey Decimal call number	647.95 S107Er
100Main entry – personal name	Sanders, Edward E.
245Title statement	Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria
250Edition statement	3rd ed
260Publication, distribution, etc. (imprint)	Upper Saddle River, NJ : Pearson/Prentice Hall, 2008
300Physical description	xvii, 621 p. : ill. ; 28 cm. 1 CD-ROM (4 3/4 in.)(400001366)
500General note	Includes index Previously published under title: Foodservice profitability, 2nd ed., 2001.
650Subject added entry – topical term	Hospitality industry--Cost control Food service--Cost control. Khách sạn--Quản trị--Marketing
700Added entry – personal name	Faria, Donna J. Hill, Timothy H. Sanders, Edward E. Foodservice profitability.
999Collection	Books, monographs & anthologies

MARC21 record · 23 fields

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