01784cam a22003618i 4500 4846 4846 20920956 OSt 20230621113248.0 190408s2020 nju b 001 0 eng 2019015118 9781119668084 DLC eng rda DLC pcc TX911.3. D66 2020 647.95068 23 Dopson, Lea R., author. Food and beverage cost control / Lea R. Dopson, David K. Hayes. Seventh edition. 1909 Hoboken, New Jersey : John Wiley & Sons, Inc., 2020. pages cm text txt rdacontent unmediated n rdamedia volume nc rdacarrier 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. Food service Cost control. Hayes, David K., author. Online version: Dopson, Lea R., author. Food and beverage cost control Seventh edition. Hoboken, New Jersey : John Wiley & Sons, Inc., 2020 9781119524892 (DLC) 2019017328 7 cbc orignew 1 ecip 20 y-gencatlg lcc BK 0 0 lcc 0 0 LPL LPL GEN 2021-09-02 purchased 7683.00 0 TX911.3. D66 2020 2021/12430 2021-09-02 00:00:00 12430 2021-09-02 BK 0 0 lcc 0 0 LPL LPL GEN 2021-09-02 purchased 7683.00 0 TX911.3. D66 2020 2021/12431 2021-09-02 00:00:00 12431 2021-09-02 BK 0 0 lcc 0 0 LPL LPL GEN 2021-09-02 purchased 7683.00 0 TX911.3. D66 2020 2021/12432 2021-09-02 00:00:00 12432 2021-09-02 BK 0 0 lcc 0 0 LPL LPL GEN 2021-09-02 purchased 7683.00 0 TX911.3. D66 2020 2021/12433 2021-09-02 00:00:00 12433 2021-09-02 BK 0 0 lcc 0 0 LPL LPL GEN 2021-09-02 purchased 7683.00 0 TX911.3. D66 2020 2021/12434 2021-09-02 00:00:00 12434 2021-09-02 BK