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Practical food & beverage cost control (2nd ed)

By: Ojugo, Clement (Consultant to the Hospitality Industry)

1428335447 / 9781428335448
Paperback
31/03/2009
Stock expected by 29/05/2022
United States
26 cm xxv, 502 p. : ill.
Undergraduate  Learn More
Previous ed.: 1999.

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 company's 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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Our price£77.39
RRP £85.99
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