Instructor's Manual to Accompany Food and Beverage Cost Control, Third Edition
Author : Toby Miller
Publisher :
Page : 0 pages
File Size : 12,93 MB
Release : 2004-03
Category :
ISBN : 9780471477853
Author : Toby Miller
Publisher :
Page : 0 pages
File Size : 12,93 MB
Release : 2004-03
Category :
ISBN : 9780471477853
Author : Dopson
Publisher :
Page : 256 pages
File Size : 16,59 MB
Release : 2007-03-01
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ISBN : 9780470045077
Author : Dittmer
Publisher :
Page : 196 pages
File Size : 13,87 MB
Release : 2008-09-03
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ISBN : 9780470257326
Author : Dittmer
Publisher :
Page : 170 pages
File Size : 19,75 MB
Release : 2005-02-01
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ISBN : 9780471693161
Author :
Publisher :
Page : pages
File Size : 28,4 MB
Release : 1984
Category : Beverage industry
ISBN : 9780821101377
Author : Bruno Maizel
Publisher :
Page : 115 pages
File Size : 22,20 MB
Release : 1971
Category : Food service
ISBN : 9780672960796
Author : Katsigris
Publisher :
Page : 112 pages
File Size : 15,84 MB
Release : 2008-09-08
Category :
ISBN : 9780470254011
Author : Edward E. Sanders
Publisher : Waveland Press
Page : 329 pages
File Size : 28,75 MB
Release : 2020-06-01
Category : Business & Economics
ISBN : 1478645679
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author : Lea R. Dopson
Publisher : John Wiley & Sons
Page : 253 pages
File Size : 50,87 MB
Release : 2015-08-03
Category : Business & Economics
ISBN : 1119061571
This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.
Author : Mcvety
Publisher :
Page : 0 pages
File Size : 37,36 MB
Release : 2008-02
Category :
ISBN : 9780470257340