Ojugo, Clement Primary Author mixed material bibliography USA Delmar Cengage Learning 2010 monographic 2nd en English

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502p. Provides a practical and comprehensive overview of cost control methods for the food service industry and how they can be profitably applied. This book contain about menu development, budgeting, and managing return on investment (ROI), expanded purchasing information includes USDA guidelines and purchasing technology, expanded topic coverage includes overhead costs and such emerging trends as sustainability and organic food. Real-world example show how businesses actually use cost control concepts, and case studies throughout illustrate cost control methods in action. Cost Food and Beverage Food Cost Control 647.940 689781428335448 Podomoro University Digital Library 647.940 68 Oju p 2014.11.0363 My Library 647.940 68 Oju p 2014.11.0364 My Library 647.940 68 Oju p 51oBjtxvBUL._SX258_BO1%2C204%2C203%2C200_.jpg.jpg 147 2014-11-19 09:40:22 2018-02-13 14:20:38 machine generated