Practical food & beverage cost control

By: Material type: TextTextPublication details: Clifton Park, NY ; Delmar Cengage; 2010Edition: 2nd edDescription: xxv, 502 p. ;ill; Includes indexISBN:
  • 978-1-4283-3544-8
Subject(s): DDC classification:
  • C 647.950681 Oj7p
Summary: This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. Focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application
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Book Book PCC CIRCULATION C 647.950681 Oj7p (Browse shelf(Opens below)) Available 3421

This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. Focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application

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