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

By: Contributor(s): Material type: TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2020Edition: Seventh editionDescription: pages cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119668084
Subject(s): Additional physical formats: Online version:: Food and beverage cost controlDDC classification:
  • 647.95068 23
LOC classification:
  • TX911.3. 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"-- Provided by publisher.
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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
Books TMU-LIBRARY General stacks TX911.3. D66 2020 (Browse shelf(Opens below)) 12430 Available 2021/12430
Books TMU-LIBRARY General stacks TX911.3. D66 2020 (Browse shelf(Opens below)) 12431 Available 2021/12431
Books TMU-LIBRARY General stacks TX911.3. D66 2020 (Browse shelf(Opens below)) 12432 Available 2021/12432
Books TMU-LIBRARY General stacks TX911.3. D66 2020 (Browse shelf(Opens below)) 12433 Available 2021/12433
Books TMU-LIBRARY General stacks TX911.3. D66 2020 (Browse shelf(Opens below)) 12434 Available 2021/12434

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"-- Provided by publisher.

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