Practical Food and Beverage Cost Control

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Cengage Learning, Mar 31, 2009 - Business & Economics - 488 pages
4 Reviews
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice.
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i would to learn this kind of book, but i cannot download this book so how can i copy this book for my reading in my free time, please give me a suggestion how to get this book,
Thank you very much!
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Dara

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page 141-143

Contents

Overview of the Industry and the Managers Role
1
Menu Development
30
Purchasing Standards
51
Beverage Standards
125
Cost Control Standards
179
Glossary
367
Appendix
375
Index
495
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About the author (2009)

Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).

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