Outlines And Highlights For Practical Food And Beverage Cost Control By Clement Ojugo Isbn
Download Outlines And Highlights For Practical Food And Beverage Cost Control By Clement Ojugo Isbn full books in PDF, epub, and Kindle. Read online free Outlines And Highlights For Practical Food And Beverage Cost Control By Clement Ojugo Isbn ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Cram101 Textbook Reviews |
Publisher | : Academic Internet Pub Incorporated |
Total Pages | : 98 |
Release | : 2010-12 |
Genre | : Business & Economics |
ISBN | : 9781428885516 |
Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9781428335448 .
Author | : Clement Ojugo |
Publisher | : Cengage Learning |
Total Pages | : 488 |
Release | : 2009-03-31 |
Genre | : Business & Economics |
ISBN | : 9781428335448 |
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Author | : Cram101 Textbook Reviews |
Publisher | : Academic Internet Pub Incorporated |
Total Pages | : 130 |
Release | : 2011-03 |
Genre | : Education |
ISBN | : 9781428873889 |
Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9781412960687 .
Author | : Ojugo |
Publisher | : |
Total Pages | : |
Release | : 2008-02 |
Genre | : |
ISBN | : 9781428335455 |
Author | : Edward E. Sanders |
Publisher | : Waveland Press |
Total Pages | : 329 |
Release | : 2020-06-01 |
Genre | : Business & Economics |
ISBN | : 1478645679 |
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author | : Lea R. Dopson |
Publisher | : Wiley |
Total Pages | : 624 |
Release | : 2007-03-16 |
Genre | : Business & Economics |
ISBN | : 9780471694175 |
Provides a practical and applied approach to managing costs for foodservice managers and students 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 fourth 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. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author | : Richard Kotas |
Publisher | : |
Total Pages | : 150 |
Release | : 1973-01-01 |
Genre | : Caterers and catering |
ISBN | : 9780700201105 |
Author | : Edward E. Sanders |
Publisher | : |
Total Pages | : 281 |
Release | : 2015-07 |
Genre | : |
ISBN | : 9781478627999 |
Author | : Lea R. Dopson |
Publisher | : Wiley |
Total Pages | : 192 |
Release | : 2007-04-13 |
Genre | : Business & Economics |
ISBN | : 9780470140581 |
Provides a practical and applied approach to managing costs for foodservice managers and students 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 fourth 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. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author | : Jack E. Miller |
Publisher | : Wiley |
Total Pages | : 0 |
Release | : 2004-03-03 |
Genre | : Business & Economics |
ISBN | : 9780471477860 |
The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet.