In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.Doing so enhances the instructora#39;s ability to evaluate student mastery of cost control concepts and student skill in ... A password-protected online Instructora#39;s Manual (www.wiley.com/college/dopson) has been meticulously developed and anbsp;...
|Title||:||Food and Beverage Cost Control, Sixth Edition|
|Author||:||Lea R. Dopson, David K. Hayes|
|Publisher||:||John Wiley & Sons - 2015-02-09|