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

By:

Dopson, Lea R [author.]

Contributor(s):

Hayes, David K [author.]

Material type:

TextPublication details: US.: John Wiley & Sons, 2020.Edition: 7th edDescription: xiii, 443 p. : illustrations ; 28 cmISBN:

9781119524991
9781119525004

Subject(s):

Food service -- Cost control

Additional physical formats: Online version:: Food and beverage cost controlDDC classification:

647.95068 23

LOC classification:

TX911.3.C65 D66 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"--

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Hard Covered Materials	MACHAKOS UNIVERSITY LIBRARY Open shelf				TX911.3.C65D66 2020 (Browse shelf(Opens below))					Available			39903

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"--

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