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dc.contributor.authorDopson, Lea R.
dc.contributor.authorHayes, David K.
dc.date.issued2020
dc.identifier.isbn9781119524892
dc.identifier.isbn9781119524748
dc.identifier.isbn9781119524991
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/12989
dc.description.abstractThis book provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
dc.formatxiii, 443 p. : ill.
dc.language.isoen
dc.publisherWiley
dc.subjectFood service
dc.subjectCost control
dc.titleFood and beverage cost control
dc.typeBook
dc.description.version7th edition


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