The Menu and the Cycle of Cost Control PDF Download
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Author: Paul J. Mcvety
Publisher:
ISBN: 9781792468933
Category :
Languages : en
Pages : 277
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Book Description
Features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs and analyse sales.
Author: Paul J. Mcvety
Publisher:
ISBN: 9781792468933
Category :
Languages : en
Pages : 277
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Book Description
Features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs and analyse sales.
Author: Paul J. McVety
Publisher:
ISBN: 9780757513435
Category : Food service
Languages : en
Pages : 331
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Book Description
Author: Paul J. McVety
Publisher:
ISBN: 9781465251954
Category : Food service
Languages : en
Pages : 0
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Book Description
Author: Kendall Hunt Publishing Company
Publisher:
ISBN: 9781524906153
Category :
Languages : en
Pages :
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Book Description
Author: Paul J. McVety
Publisher:
ISBN: 9780757513428
Category : Food service
Languages : en
Pages : 331
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Book Description
Author: Paul J. McVety
Publisher:
ISBN: 9780787268152
Category :
Languages : en
Pages :
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Book Description
Author: Kendall Hunt Publishing Company
Publisher:
ISBN: 9781524906139
Category :
Languages : en
Pages :
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Book Description
Author: Susan Desmond Marshall (Paul J. McVety, Bradley J. Ware)
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 329
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Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: Susan Desmond Marshall
Publisher:
ISBN: 9781792468940
Category : Food servcie
Languages : en
Pages : 254
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Book Description
