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Food and beverage cost control Cover Image Book Book

Food and beverage cost control

Dopson, Lea R. (author.). Hayes, David K., (author.).

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"--

Record details

  • ISBN: 9781119524991 (Paper)
  • ISBN: 1119524997 (Paper)
  • Physical Description: print
    xiii, 443 pages; 28 cm
  • Edition: Seventh edition.
  • Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2020.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.

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Subject: Food service -- Cost control

Available copies

  • 1 of 1 copy available at Vancouver Community College.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Holdable? Status Due Date Courses
Downtown Library TX 911.3 C65 D66 2020 (Text) 33109010369429 Stacks Volume hold Available -
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