Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. Dopson & Hayes have created a comprehensive resource that includes real world examples. Written in auser-friendly style, this books provides the necessary foundation in accounting, marketing, legal issues, and food service, production, and sanitation. Useful tools, such as forms and formulas, and essential information reflecting today's global environment are within the text.Lea R. Dopson, Ed.D., is chair of the Department of Hospitality Management atthe University of North Texas in Denton, TX. David K. Hayes, Ph.D., is a consultant and writer.
- ISBN: 978-0-470-25139-3
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 192
- Fecha Publicación: 30/04/2010
- Nº Volúmenes: 1
- Idioma: Inglés