01682cam a2200313 i 4500 20920956 20240708153339.0 190408s2020 njua b 001 0 eng 2019015118 9781119524991 9781119525004 DLC eng rda DLC DLC pcc TX911.3.C65 D66 2020 647.95068 23 Dopson, Lea R., author. Food and beverage cost control / Lea R. Dopson, David K. Hayes. 7th ed. US.: John Wiley & Sons, 2020. xiii, 443 p. : illustrations ; 28 cm. 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"-- Food service Cost control. Hayes, David K., author. Online version: Dopson, Lea R., author. Food and beverage cost control Seventh edition. Hoboken, New Jersey : John Wiley & Sons, Inc., 2020 9781119524892 (DLC) 2019017328 7 cbc orignew 1 ecip 20 y-gencatlg lcc BOOKS 32031 32031 0 0 lcc 0 0 MUC MUC GEN 2024-06-14 Purchase-Turaco 9574.48 2 TX911.3.C65D66 2020 39903 2026-03-25 2026-03-10 2024-07-08 BOOKS