Fundamentals of Microeonomics and Macroeconomics 2nd Edition
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Controlling Costs in Foodservice - Image 1

Controlling Costs in Foodservice

Author(s): Maureen Leugers
Publisher: Goodheart-Willcox
ISBN: 9781619601666
Edition:

$39,99

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Delivery: This can be downloaded Immediately after purchasing.
Version: Only PDF Version.
Compatible Devices: Can be read on any device (Kindle, NOOK, Android/IOS devices, Windows, MAC)
Quality: High Quality. No missing contents. Printable

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Description

Description

Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented, and students practice preparing their own. The growing importance and use of technology in cost control is also described.

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