by Edward E. Sanders, Timothy H. Hill · Financial Times Prentice Hall · tapa dura · ISBN 9780130321824
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«Foodservice Profitability: A Control Approach» is the cost-control guide for foodservice by Edward E. Sanders and Timothy H. Hill, in hardcover.
Practical manual for maximizing revenue and controlling expenses in foodservice: covers the control process, food and beverage cost, inventory, purchasing, receiving, production, menu sales analysis, payroll control and staff performance, with reproducible forms to apply the concepts.
Second edition, published in 2000; 364 pages, in English. The cover indicates that the edition includes a CD-ROM and is presented as an operational text for controlling food, beverage and labor costs.
Aimed at foodservice managers and middle managers, as well as hospitality students.
