Food & beverage cost control / Lea R. Dopson and David K. Hayes
Publication 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| Item type | Current library | Home library | Call number | Status | Date due | Barcode | Item holds |
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English Lending
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Villa College Library | Villa College Library | 647.95068 (Browse shelf(Opens below)) | Available | 14300 | ||
English Reference
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Villa College Library | Villa College Library | 647.95068 DOP (Browse shelf(Opens below)) | Available | 10697 |
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| 647.95 COU Food and beverage service / | 647.95 LIL Food and beverage service / | 647.95 LIL Food and beverage service / | 647.95068 Food & beverage cost control / | 647.95068 DOP Food & beverage cost control / | 647.95068 FOO Food and beverage management / | 647.95068 FOO Food and beverage management / |
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
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