Food And Beverage Cost Control, Emea Edition Av Lea R. (california State Polytechnic University Pomona California) Dopson, David K. (lansing Michigan)

<p><b>The leading textbook on professional foodservice cost management ¿ now fully updated and expanded</b></p><p>Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. <i>Food and Beverage Cost Control</i> provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Micro-case studies present readers with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts such as calculating flow-thru and Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA).</p><p>Now in its seve

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