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Food and beverage cost control

Tác giả: Lea R. Dopson

Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly ...

The Restaurant : from concept to operation

Tác giả: John R. Walker

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and ...

Foundations of lodging management (2nd Edition)

Tác giả: David K. Hayes, Jack D. Ninemeier, Allisha A. Miller

Foundations of Lodging Management, 2e explores how the lodging industry and the hotels in the industry operate. KEY FEATURES: With coverage of both small and large hotels, it addresses each department, including the front office, sales and marketing, housekeeping, maintenance and more! This edition ...

The book of yields : accuracy in food costing and purchasing: 8th ed.

Tác giả: Francis Talyn Lynch

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage ...

Professional cooking : 7th ed.

Tác giả: Wayne Gisslen

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written ...