Автор:Agnes L. DeFranco, Pender B. M. Noriega Год: [не указано] Издание: [не указанo] Страниц: [не указано] ISBN: 0135753252 This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
