Food and Beverage Cost Control by Lea R. Dopson and David K. Hayes and Jack E. Miller
This book contains no recipes.
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- ISBN 10 0471694177
- ISBN 13 9780471694175
- Published Mar 16 2007
- Format Hardcover
- Page Count 587
- Language English
- Edition 4
- Countries United States
- Publisher Wiley
Publishers Text
Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.Other cookbooks by this author
- Accounting and Financial Management in Foodservice Operations
- Basic Food and Beverage Cost Control
- Chef's Book of Formulas, Yields and Sizes
- CHIC Baking
- CHIC Baking/Pastry
- Cost Control in Foodservice Operations (Foodservice Operations: The Essentials)
- Food and Beverage Cost Control, 3rd Edition
- Food and Beverage Cost Control, Student Workbook
- Hospitality Law: Managing Legal Issues in the Hospitality Industry
- Managing Employees in Foodservice Operations (Foodservice Operations: The Essentials)
- Menu: Pricing & Strategy (Hospitality, Travel & Tourism)
- The Professional Kitchen Manager
- Successful Management in Foodservice Operations: An Overview (Foodservice Operations: The Essentials)
- 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