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Understanding foodservice cost contr...

Sanders, Edward E.

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

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Understanding foodservice cost control :/ Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
Reminder of title:	an operational text for food, beverage, and labor costs /
Author:	Sanders, Edward E.
other author:	Hill, Timothy H.
Published:	Upper Saddle River, NJ :Pearson/Prentice Hall, : c2008.,
Description:	xvii, 621 p. :ill. ;28 cm. +1 CD-ROM (4 3/4 in.)
Notes:	Previously published under title: Foodservice profitability, 2nd ed., 2001.
Subject:	Food service - Cost control. -
Online resource:	http://www.loc.gov/catdir/toc/ecip0714/2007013719.html
ISBN:	9780131714878 (pbk./CD-ROM)

Understanding foodservice cost control : = an operational text for food, beverage, and labor costs /
Sanders, Edward E.

Understanding foodservice cost control :an operational text for food, beverage, and labor costs /Edward E. Sanders, Timothy H. Hill, Donna J. Faria. - 3rd ed. - Upper Saddle River, NJ :Pearson/Prentice Hall,c2008. - xvii, 621 p. :ill. ;28 cm. +1 CD-ROM (4 3/4 in.)

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

ISBN: 9780131714878 (pbk./CD-ROM)

LCCN: 2007013719Subjects--Topical Terms:

711987
Food service
--Cost control.

LC Class. No.: TX911.3.C65 / S26 2008

Dewey Class. No.: 647.95

National Agricultural Library Call No.: TX911.3.C65 / S26 2008

Understanding foodservice cost control : = an operational text for food, beverage, and labor costs /
LDR:01080cam 2200265 a 4500 001 914261
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008 110221s2008 njua 001 0 eng
010 $a 2007013719
020 $a 9780131714878 (pbk./CD-ROM)
020 $a 0131714872 (pbk./CD-ROM) : $c US90.67
035 $a (OCoLC)ocn122424946
035 $a (OCoLC)122424946
035 $a TR-BW-99-06
040 $a DLC $c DLC $d BAKER $d C#P $d BTCTA $d YDXCP $d AGL $d DLC
050 0 0 $a TX911.3.C65 $b S26 2008
070 0 $a TX911.3.C65 $b S26 2008
082 0 0 $a 647.95 $2 22
090 $a TX/911.3/.C65/.S26/2008//////W0137756
100 1 $a Sanders, Edward E. $3 711986
245 1 0 $a Understanding foodservice cost control : $b an operational text for food, beverage, and labor costs / $c Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
250 $a 3rd ed.
260 # $a Upper Saddle River, NJ : $b Pearson/Prentice Hall, $c c2008.
300 $a xvii, 621 p. : $b ill. ; $c 28 cm. + $e 1 CD-ROM (4 3/4 in.)
500 $a Previously published under title: Foodservice profitability, 2nd ed., 2001.
500 $a Includes index.
650 # 0 $a Food service $x Cost control. $3 711987
700 1 # $a Hill, Timothy H. $3 711985
700 1 # $a Faria, Donna J. $3 1232970
700 1 # $a Sanders, Edward E. $3 711986
856 4 1 $3 Table of contents only $u http://www.loc.gov/catdir/toc/ecip0714/2007013719.html