Food and beverage cost control / Lea R. Dopson, David K. Hayes.
Material type:
TextPublication details: Hoboken, New Jersey : John Wiley $ Sons, 2020.Edition: Seventh editionDescription: xiii, 443 p. : ill. ; 28 cmISBN: - 9781119668084
- 647.95068 23
- TX911.3.C65 D66 2020
| Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Main Long
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Martin Oduor-Otieno Library This item is located on the library Second Floor | Non-fiction | TX911.3.C65 D66 2020 (Browse shelf(Opens below)) | 30909/22 | Available | MOOL22100125 |
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| TX750.5 .C45 C43813 2002 Cook's library chicken / | TX815 .085 1992 Beverages : | TX819 .L4 G66 2004. The onion lover's cookbook with over 100 recipes : | TX911.3.C65 D66 2020 Food and beverage cost control / | TX911.3 .M27 L9775 2001 Start your own restaurant and five other food businesses : | TX911.3 .M27 L9775 2001 Start your own restaurant and five other food businesses : | TX911.3 .M3 K68 1996 Marketing for hospitality and tourism / |
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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