Dopson, Lea R., <br/><br/>
Food and beverage cost control / 
Lea R. Dopson, David K. Hayes. 
 - Seventh edition. 
 - xiii, 443 pages  ; 28 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>9781119668084 
<br/><br/><label>LCCN: </label>2019015118 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service--Cost control.
<br/><br/><label>LC Class. No.: </label>TX911.3.C65  / D66 2020 
<br/><br/><label>Dewey Class. No.: </label>647.95068