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

By: Dopson, Lea | Hayes, David KPublication details: Hoboken : Wiley, c2016 Edition: 6th edDescription: xvi, 408 p. : ill. ; 29 cmISBN: 9781118988497Subject(s): Food service | Food service -- Cost control | Business & Economics -- Industries -- Hospitality, Travel & TourismDDC classification: 647.95068

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 2 )
Title notes ( 1 )
Comments ( 0 )
Images

Holdings
Item type	Current library	Home library	Call number	Status	Date due	Barcode	Item holds
English Lending	Villa College Library	Villa College Library	647.95068 (Browse shelf(Opens below))	Available		14300
English Reference	Villa College Library	Villa College Library	647.95068 DOP (Browse shelf(Opens below))	Available		10697

Total holds: 0

CONTENT INCLUDES:

Chapter 1: Managing Revenue and Expense
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing Overview
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System

Includes index

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer