Basic Food and Beverage Cost Control by Jack E. Miller and David K. Hayes
This book contains no recipes.
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- ISBN 10 0471579181
- ISBN 13 9780471579182
- Published Nov 01 1993
- Format Hardcover
- Page Count 400
- Language English
- Edition 1
- Countries United States
- Publisher Wiley
Publishers Text
Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques required to anticipate what is to come. Also covers basic math, purchasing and production, accounting and control. Realistic sample forms illustrate all procedures and can be used as a basis for student exercises.Other cookbooks by this author
- Accounting and Financial Management in Foodservice Operations
- 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
- 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