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Food and Beverage Cost Control

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"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"--

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Food and Beverage Cost Control
2019, Wiley

ISBN-13: 9781119524991

7th edition

Trade paperback

Food and Beverage Cost Control
2019, John Wiley & Sons Inc, New York

ISBN-13: 9781119668084

7th Edition, EMEA Edition

Paperback

Food and Beverage Cost Control
2015, Wiley

ISBN-13: 9781118988497

6th Revised edition

Hardcover

Food and Beverage Cost Control
2010, Wiley, Hoboken, NJ

ISBN-13: 9780470251386

5th edition

Hardcover

Food and Beverage Cost Control
2007, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780471694175

4th edition

Unknown binding

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