Items related to Food and Beverage Cost Control
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user–friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
"synopsis" may belong to another edition of this title.
About the Author:
Lea R. Dopson, Ed.D., is chair of the Department of Hospitality Management at the University of North Texas in Denton, TX.
David K. Hayes, Ph.D., is a consultant and writer.
"About this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons
- Publication date2010
- ISBN 10 0470251387
- ISBN 13 9780470251386
- BindingHardcover
- Edition number5
- Number of pages576
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