Planning And Control For Food And Beverage Operations

Aimed at students of hospitality operations and food service managers, this text describes practical steps that managers in all food service operations can use to plan and control operations. It delineates methods for controlling costs for overhead, supplies and labor. Each chapter includes questions to measure the student's assimilation of information as well as key terms, review questions, problems and internet resources. Annotation ©2004 Book News, Inc., Portland, OR