000			01307nam a2200217Ia 4500
005			20250730165137.0
008			250728s9999 xx 000 0 und d
020			_a978-1-4283-3544-8
082			_aC 647.950681 Oj7p
100			_aOjugo, Clement
245		0	_aPractical food & beverage cost control
250			_a2nd ed.
260			_aClifton Park, NY
260			_b Delmar Cengage
260			_c2010
300			_axxv, 502 p. ;ill
300			_bIncludes index
520			_aThis 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
650			_aFood service- Cost control
942			_2ddc _cBK
999			_c1266 _d1266