Foodservice Profitability: A Contr...
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Understanding Foodservice Cost Control by Edward E. Sanders, Timothy H. Hill (1998, Paperback) 
Understanding Foodservice Cost Control by Edward E. Sanders, Timothy H. Hill (1998, Paperback)
Publisher: Prentice Hall
Publication Date: 1998-01-01
Language: English
Format: Paperback
ISBN-10: 0131121111
ISBN-13: 9780131121119
Product ID: EPID891761
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Details
Publication Date:1998-01-01

Size
Length:450 pages
Height:10.8 in
Width:8.3 in
Thickness:0.5 in
Weight:28.8 oz

Publisher's Note
Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world "operations manual" -- with a constant focus on the bottom-line profit or budgetary goals -- this guide to managing a foodservice operation is ideal as an on-the-job technical guide and manual in an actual industry setting. Using very detailed technical explanations and justifications, this book demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot.

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