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Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes
New York : J. Wiley, 2005
634 p. : ill.
Ký hiệu phân loại (DDC): 647.95
The success of any business depends on controlling costs, setting budgets and accurate pricing of goods. This book offers a clear presentation of a difficult topic, including an overview, chapter outlines, learning objectives, chapter introductions, terms for review and test sections.
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Food and beverage cost control / Lea R. Dopson, David K. Hayes
New Jersey : John Wiley & Sons, Inc, 2016
xvi, 408 p. ; 29 cm.
Ký hiệu phân loại (DDC): 647.95068
In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high"--$cProvided by publisher.
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Food and beverage cost control / Lea R. Dopson, David K. Hayes
Hoboken, NJ : John Wiley & Sons, Inc., 2020
xiii, 443 pages. ; 28 cm
Ký hiệu phân loại (DDC): 647.95
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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