"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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"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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Seller's Description:
Fair. Cocked Spine. Creases on Cover and/or Spine. Cardboard Showing on Corners and/or Cover Edges. Soiled Cover and/or Pages. Reading Copy. May have damage to cover, notes, underlining, highlighting, but all text legible. Cover Seperating from Binding. Purchasing this item from Goodwill provides vocational opportunities for individuals with barriers to employment.
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Seller's Description:
This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In good all round condition. No dust jacket. CD-Rom included. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 1350grams, ISBN: 9780471694175.
![Food and Beverage Cost Control [With Cdrom]](https://www0.alibris-static.com/isbn/9780471694175_t.gif)
