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Image of - Practical Food and Beverage Cost Control | 2nd Edition | Paperback
Practical Food and Beverage Cost Control | 2nd Edition | Paperback

Practical Food and Beverage Cost Control | 2nd Edition | Paperback

by Ojugo

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the companys profit and expense objectives. While emphasis is placed on the perspective of the the manager, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

Highlights

  • binding-icon

    9781428335448

    ISBN:

  • binding-icon

    Ojugo

    Author:

  • binding-icon

    488

    Pages:

  • binding-icon

    215 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2010

    Year:

  • edition-icon

    2nd Edition

    Edition:

  • binding-icon

    Paperback

    Binding:

₹4106

₹5132

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the companys profit and expense objectives. While emphasis is placed on the perspective of the the manager, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

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