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Food and beverage cost control / Lea R. Dopson, David K. Hayes.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, New Jersey : John Wiley $ Sons, 2020.Edition: Seventh editionDescription: xiii, 443 p. : ill. ; 28 cmISBN:
  • 9781119668084
Subject(s): Additional physical formats: Print version:: Food and beverage cost controlDDC classification:
  • 647.95068 23
LOC classification:
  • TX911.3.C65 D66 2020
Summary: "This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"--
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Holdings
Item type Current library Collection Call number Vol info Status Date due Barcode
Main Long Main Long Martin Oduor-Otieno Library This item is located on the library Second Floor Non-fiction TX911.3.C65 D66 2020 (Browse shelf(Opens below)) 30909/22 Available MOOL22100125

Includes bibliographical references and index.

"This chapter presents the relationship among a foodservice business's revenue, expenses, and profit. As a professional foodservice manager, you must understand the relationship that exists between controlling these three areas and the resulting success of your operation. In addition, the chapter presents the mathematical foundation you must know to report your operating results and express them as a percentage of your revenue or budget. This method is a standard within the hospitality industry"--

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