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  1. Forside
  2. Cost Control in Foodservice Operations

Cost Control in Foodservice Operations

Af: David K. Hayes, Jack D. Ninemeier Engelsk Paperback

Cost Control in Foodservice Operations

Af: David K. Hayes, Jack D. Ninemeier Engelsk Paperback
Tjek vores konkurrenters priser
Cost Control in Foodservice Operations Control operating costs and move your foodservice business forward The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating costs—that is, controlling expenses without reducing revenue—is a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it’s critical for every member of a foodservice team to understand how to be successful. Cost Control in Foodservice Operations outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it’s an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. The book also includes: A thorough introduction to controlling food and beverage product costsDetailed coverage of effective cost management methods including creating a sales forecast, controlling labor costs, pricing menu items, and moreAdvice based on the authors’ decades of combined experience in both foodservice business and education/research Cost Control in Foodservice Operations is ideal for students in foodservice-related courses, as well as professionals and owners looking to take their business to the next level.
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Tjek vores konkurrenters priser
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Tjek vores konkurrenters priser
Cost Control in Foodservice Operations Control operating costs and move your foodservice business forward The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating costs—that is, controlling expenses without reducing revenue—is a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it’s critical for every member of a foodservice team to understand how to be successful. Cost Control in Foodservice Operations outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it’s an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. The book also includes: A thorough introduction to controlling food and beverage product costsDetailed coverage of effective cost management methods including creating a sales forecast, controlling labor costs, pricing menu items, and moreAdvice based on the authors’ decades of combined experience in both foodservice business and education/research Cost Control in Foodservice Operations is ideal for students in foodservice-related courses, as well as professionals and owners looking to take their business to the next level.
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Produktdetaljer
Sprog: Engelsk
Sider: 352
ISBN-13: 9781394208043
Indbinding: Paperback
Udgave:
ISBN-10: 1394208049
Kategori: Forside
Udg. Dato: 31 jan 2024
Længde: 20mm
Bredde: 228mm
Højde: 153mm
Forlag: John Wiley & Sons Inc
Oplagsdato: 31 jan 2024
Forfatter(e): David K. Hayes, Jack D. Ninemeier
Forfatter(e) David K. Hayes, Jack D. Ninemeier

Kategori Forside

ISBN-13 9781394208043

Sprog Engelsk

Indbinding Paperback

Sider 352

Udgave

Længde 20mm

Bredde 228mm

Højde 153mm

Udg. Dato 31 jan 2024

Oplagsdato 31 jan 2024

Forlag John Wiley & Sons Inc

Kategori sammenhænge