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.If this is the case, make sure these employees have copies of the operating and maintenance manuals of all equipment. These documents can prove invaluable in the reduction of equipment and facility-related operating and repair costs.
|Title||:||Food and Beverage Cost Control, Sixth Edition|
|Author||:||Lea R. Dopson, David K. Hayes|
|Publisher||:||John Wiley & Sons - 2015-02-09|