Faria D.
|
Библиография книг автора
Faria D.
Hill T.
Sanders E.
Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical A?A€A?hands-onA?A€A? approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented....
|
Нет в наличии |