A study guide to accompany the textbook for food service managers and students provides exercises on such topics as managing revenue, determining sales forecasts, and managing the food production process.If the cost of a tool exceeds its value to your operation, its purchase is questionable. b. Technology items need routine ... Once a technology is set up for a cost control system, there is no need for a manual backup. e. When considering whichanbsp;...
|Title||:||Food and Beverage Cost Control, Student Workbook|
|Author||:||Jack E. Miller|
|Publisher||:||Wiley - 2004-03-03|