Basic Food and Beverage Cost Control, 2nd
Language: English
Published by John Wiley & Sons Inc, Hoboken, NJ, 2002
- Hardcover
- New
Condition: New
£ 41.01
Quantity: 1 available
Add to basketItem description from seller
Still in Shrinkwrap, Includes Student Workbook and CD Quantity Available: 1. Category: Engineering, Industrial, Trade; ISBN: 0471150517. ISBN/EAN: 9780471150510. Pictures of this item not already displayed here available upon request. Inventory No: 1560797135.
Seller Inventory # 1560797135
- Title
- Basic Food and Beverage Cost Control, 2nd
- Author
- Miller, Jack E.;Hayes, David K.
- Publisher
- John Wiley & Sons Inc, Hoboken, NJ
- Publication year
- 2002
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0471150517
- ISBN 13
- 9780471150510
- Edition
- 2nd Edition.
- Seller catalogs
- Engineering, Industrial, Trade
"Synopsis" may belong to another edition of this title.
From the Back Cover
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide–ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real–world applications of topics and concepts
- Expanded coverage of legal issues that may affect a managers decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager–developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready–to–use forms and formulas that can be easily applied to their operations.
"About the title" may belong to another edition of this title.
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