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Food and beverage cost control / Lea R. Dopson, David K. Hayes.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., ©2020Edition: Seventh editionDescription: xiii, 443 pages: illustrations; 28 cmContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781119524892 (Adobe PDF)
  • 9781119524748 (ePub)
Subject(s): Additional physical formats: Print version:: Food and beverage cost controlDDC classification:
  • 647.95068 23
LOC classification:
  • TX911.3 .C65 2020
Summary: "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"-- Provided by publisher.
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Holdings
Item type Current library Call number Status Date due Barcode Item holds
Koleksi Am PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf TX911.3.C65 2020 (Browse shelf(Opens below)) Available 0000011169
Total holds: 0

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"-- Provided by publisher.

Description based on print version record and CIP data provided by publisher; resource not viewed.

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