xxv, 502 p. : 26 cm
Food & Beverage Cost Control
โ Scribed by Lea R.Dopson, David K. Hayes
- Publisher
- Wiley
- Year
- 2015
- Tongue
- English
- Leaves
- 431
- Edition
- 6th
- Category
- Library
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-incre
I used this text as an instructor in a university-level Cost Control Systems course and was exceptionally disappointed. The book is riddled with errors, as are the accompanying Excel exercises on the CD-ROM. This book takes a relatively simple subject and makes it exceptionally confusing through it'
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant