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Food and Beverage Cost Control, Study Guide, 5th Edition
John Wiley and Sons Ltd, Sep 2010, Pages: 192
For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fifth 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.
New to this edition
- Consider the Cost: a new feature that gives students the ability to directly apply what they’ve learned to actual situations they will encounter
- Green and Growing: a new feature that emphasises the importance of sustainability and environmental responsibility as it relates to foodservice cost control
- An enhanced technology focus
- An enhanced global focus
Features:
- Emphasises the practical aspects of cost control
- Coverage of legal issues that may affect a future manager’s decisions
- 'Apply What You Have Learned' exercises that focus on practical applications of topics and concepts in real-world industry scenarios
- Provides ready-to-use forms and formulas that can be easily applied to a future manager’s operations
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