Food and Beverage Cost Control

"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"-- Read More

"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"-- Read Less

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  	This is a digital edition of this title. Rent eBook 150 Day Rental: $51.00 (Expires Sep 22, 2024) Buy eBook Lifetime Access: $121.95 Title: Food and Beverage Cost Control by Lea R. Dopson; David K. Hayes Publisher: Wiley Global Education US Print ISBN: 9781119524991, 1119524997 eText ISBN: 9781119524748 Edition: 2019 7th edition Format: EPUB eBook	$51.00 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ