Food and beverage cost control / Lea R. Dopson, David K. Hayes.
Material type:
- text
- unmediated
- volume
- 9781119668084 (pbk.)
- TX911.3.D66 2020
Item type | Current library | Call number | Copy number | Status | Barcode | |
---|---|---|---|---|---|---|
![]() |
KWUST-Main Library General Stacks | TX911.3.D66 2020 (Browse shelf(Opens below)) | C,1 | Available | 2023-0188 | |
![]() |
KWUST-Main Library General Stacks | TX911.3.D66 2020 (Browse shelf(Opens below)) | C,2 | Available | 2023-0191 | |
![]() |
KWUST-Main Library General Stacks | TX911.3.D66 2020 (Browse shelf(Opens below)) | C,3 | Available | 2023-0193 |
Browsing KWUST-Main Library shelves, Shelving location: General Stacks Close shelf browser (Hides shelf browser)
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
||
TX911.3.D38 2018 Food and beverage management / | TX911.3.D38 2018 Food and beverage management / | TX911.3.D66 2020 Food and beverage cost control / | TX911.3.D66 2020 Food and beverage cost control / | TX911.3.D66 2020 Food and beverage cost control / | TX911.3. F5 2021 Hospitality revenue management : | TX911.3. F5 2021 Hospitality revenue management : |
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.
There are no comments on this title.