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

By: Contributor(s): Material type: TextTextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2020Edition: Seventh editionDescription: xiii,443pContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781119668084 (pbk.)
Subject(s): Additional physical formats: Online version:: Food and beverage cost controlLOC 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
Item type Current library Call number Copy number Status Barcode
Books Books KWUST-Main Library General Stacks TX911.3.D66 2020 (Browse shelf(Opens below)) C,1 Available 2023-0188
Books Books KWUST-Main Library General Stacks TX911.3.D66 2020 (Browse shelf(Opens below)) C,2 Available 2023-0191
Books Books KWUST-Main Library General Stacks TX911.3.D66 2020 (Browse shelf(Opens below)) C,3 Available 2023-0193

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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