TY  - BOOK
AU  - Dopson,Lea R.
AU  - Hayes,David K.
TI  - Food and beverage cost control
SN  - 9781119668084 (pbk.)
AV  - TX911.3.D66 2020 
PY  - 2020///
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons, Inc.
KW  - Food service
N1  - Includes bibliographical references and index
N2  - "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"--
ER  -