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Bibliographic Detail
Publisher
Prentice Hall
Publication date
May 23, 2013
Pages
490
Binding
Paperback
Edition
8 pck
Book category
Adult Non-Fiction
ISBN-13
9780133418972
ISBN-10
0133418979
Dimensions
1 by 6 by 9 in.
Weight
1.70 lbs.
Original list price
$106.67
Amazon.com says people who bought this book also bought:
Hospitality Law | Hotel, Restaurant, and Travel Law | On Cooking | Hospitality Industry Managerial Accounting | Hospitality Marketing Management | The Book of Yields | Tourism | Hospitality Sales and Marketing | Managing Service in Food and Beverage Operations
Hospitality Law | Hotel, Restaurant, and Travel Law | On Cooking | Hospitality Industry Managerial Accounting | Hospitality Marketing Management | The Book of Yields | Tourism | Hospitality Sales and Marketing | Managing Service in Food and Beverage Operations
Summaries and Reviews
Amazon.com description: Product Description: The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations. The primary topics of this bookâfood and beverage products, labor, and revenueâare carefully analyzed, and the best strategies for their management in commercial and noncommercial food service operations are provided. This book is meant to be read and used. Students in formal educational programs and trainees in hospitality operations may read the book from cover to cover as part of formal or informal professional development and career training activities. Others, such as managers and supervisors on the front lines, can turn to this book for âhow-to-do-itâ help with problem-solving tasks on the job.
Editions
Paperback
The price comparison is for this edition
8 pck edition from Prentice Hall (May 23, 2013)
9780133418972 | details & prices | 490 pages | 6.00 × 9.00 × 1.00 in. | 1.70 lbs | List price $106.67
About: The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations.
About: The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations.
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