Food and Beverage Cost Control
Food and Beverage Cost Control
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Zusammenfassung
· Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. Dopson & Hayes have created a comprehensive resource for both students and managers.
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Food and Beverage Cost Control by Lea R Dopson
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.
Lea R. Dopson, Ed.D., is chair of the Department of Hospitality Management at the University of North Texas in Denton, TX.
David K. Hayes, Ph.D., is a consultant and writer.
| SKU | Nicht verfügbar |
| ISBN 13 | 9780470251386 |
| ISBN 10 | 0470251387 |
| Titel | Food and Beverage Cost Control |
| Autor | Lea R Dopson |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | John Wiley and Sons Ltd |
| Erscheinungsjahr | 2010-03-19 |
| Seitenanzahl | 576 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |