Dopson, Lea R. creator author. Hayes, David K. author. text bibliography nju US John Wiley & Sons 2020 7th ed. monographic eng

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xiii, 443 p. : illustrations ; 28 cm. "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"-- Lea R. Dopson, David K. Hayes. Includes bibliographical references and index. Food service Cost control TX911.3.C65 D66 2020 647.95068 Dopson, Lea R., author. Hoboken, New Jersey : John Wiley & Sons, Inc., 2020 Seventh edition. (DLC) 2019017328 9781119524991 9781119525004 2019015118 DLC 190408 20240708153339.0 20920956 eng