Isbn: 9780470158180 - principles of food, beverage, and labour cost controls [hardcover]; hoyer, gary (6 Ergebnisse)

Hardcover. Zustand: As New. No Jacket. As new copy. (see picture) 586 pages including index.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Item in good condition and has highlighting/writing on text. Used texts may not contain supplemental items such as CDs, info-trac etc.

Hard cover. Zustand: Very Good. Canadian Edition. This book is an essential textbook for those studying or working in food service management and hospitality industries. It defines the principles and practices of managing food, beverage, and labour costs effectively. Published by John Wiley & Sons Canada, this Canadian Edition updates the global insights with local industry perspectives, enhancing its relevance for Canadian markets and beyond. Written by esteemed professionals in the field, it balances theory with practical guidance, ensuring that readers not only understand cost control concepts but also can apply them in real-world scenarios. The hardcover edition, provided without a dust jacket, is in very good condition, making it a durable addition for prolonged use. Although not a rare collectible, its utility and comprehensive content make it a valuable educational purchase. This Canadian Edition of 'Principles of Food, Beverage, and Labour Cost Controls' provides an in-depth analysis and practical approach to managing the core elements of cost control in the food service industry. The book covers essential topics such as inventory management, labour cost efficiency, and financial tools necessary for effective restaurant and hospitality management. A crucial resource for understanding and implementing cost control in the hospitality sector. Cover and pages are clean with minimal wear. No dust jacket as issued.…