Textbook
Foodservice/Cost Controls
Softcover, 448 pages
|
|
Practical
Food and Beverage
Cost Control
First Edition
©1999
|
Publisher: Delmar Learning
Author: Clement Ojugo
This text provides a complete, comprehensive overview of the food and beverage industry cost control
methods and how they are applied within profitable, successful food-service establishments. It presents useful and
important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information
that will help students learn how to minimize expenditures and improve profits. Unique coverage of issues such as
“make or buy” decisions, inventory control, forecasting, departmental interaction, how to view markets and
customers and more give this book a richness and relevance students will enjoy.
Features:
- Practical, hands-on approach makes it easy to apply material to commercial food-service settings.
- Presents various techniques along with their respective advantages and disadvantages, allowing readers to choose
the best one for any circumstance.
- Abundant charts and examples make information lively, interesting and easy to understand.
$130.95
Home Page
|
