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

By:

Dopson, Lea R [author]

Contributor(s):

Hayes, David K [author]

Material type: Text

TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2020Edition: Seventh editionDescription: xiii, 443 pages ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781119668084

Subject(s):

Food service -- Cost control

DDC 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"-- Provided by publisher.

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Barcode
Text Books	UPM Female Campus Library FR	Business Administration College	647.95068 DLF (Browse shelf(Opens below))	C.1	Available	UPM0000005594
Text Books	UPM Female Campus Library FR	Business Administration College	647.95068 DLF (Browse shelf(Opens below))	C.2	Available	UPM0000005593
Text Books	UPM Male Campus Library FR	Business Administration College	647.95068 DLF (Browse shelf(Opens below))	C.3	Available	UPM0000005595
Text Books	UPM Male Campus Library FR	Business Administration College	647.95068 DLF (Browse shelf(Opens below))	C.4	Available	UPM0000005596

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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"-- Provided by publisher.

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