Food and beverage cost control / Lea R. Dopson, David K. Hayes.
Material type:
TextPublication details: US.: John Wiley & Sons, 2020Edition: 7th edDescription: xiii, 443 p. : illustrations ; 28 cmISBN: 9781119524991; 9781119525004Subject(s): Food service -- Cost controlAdditional physical formats: Online version:: Food and beverage cost controlDDC classification: 647.95068 LOC classification: TX911.3.C65 | D66 2020Summary: "This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"--
| Item type | Current library | Call number | Status | Date due | Barcode |
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Hard Covered Materials
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MACHAKOS UNIVERSITY LIBRARY Open shelf | TX911.3.C65D66 2020 (Browse shelf (Opens below)) | Available | 39903 |
Includes bibliographical references and index.
"This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"--
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