Food and Beverage Cost Control, 3rd Edition by Jack E. Miller and Lea R. Dopson and David K. Hayes
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- ISBN 10 0471273546
- ISBN 13 9780471273547
- Published Mar 03 2004
- Format Hardcover
- Page Count 632
- Language English
- Edition 3
- Countries United States
- Publisher Wiley
Publishers Text
Broad, helpful guidance and information for controlling costs for foodservice managers and studentsIn order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
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- Basic Food and Beverage Cost Control
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- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry
- Supervision in the Hospitality Industry (Wiley Service Management Series)
- Supervision in the Hospitality Industry, Student Workbook