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Focusing on the challenges faced by professional foodservice managers, this updated textbook equips readers with essential tools for controlling costs, budgeting, and pricing in the hospitality industry. It offers practical techniques for managing food and beverage costs through real-world micro-case studies and step-by-step numerical examples. The seventh edition introduces new topics like processing fee deductions for tips and the impact of e-wallets. Comprehensive coverage includes sanitation, service methods, and data security, enhancing knowledge and skills for increased efficiency and profitability in foodservice operations.
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Food and Beverage Cost Control, EMEA Edition, Lea R. Dopson, David K. Hayes
- Lingua
- Pubblicato
- 2019
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