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Food and beverage cost control system / Evangeline O. Mendoza, MIHM, Sevilla M., Suarez-Felicen, DBA.

By: Contributor(s): Publisher: Mandaluyong City : Books Atbp. Publishing Corporation, 2015Description: viii, 86 pages : illustrations ; 22 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9710412822
Subject(s): DDC classification:
  • 647.95 .M539
Summary: "This book discusses several topics which are essential in Food and Beverage operations. The Sales concepts, sales analysis, components of sales were introduced in order to fully understand its relevant sources and importance, the interrelationship of sales, costs and profitability. It also discusses different type of cost incurred in Food and Beverage business, as well as the effective control processes that can be applied in order to achieve maximum profitability. It explains how the foodservice industry do the inventory and its management, ordering and purchasing, receiving and delivery in order to create a good restaurant output. Basic accounting methods were used in oder to determine the marginal gross profit and inventory value of foods and beverages as well as the quantification of recipe." -- Preface
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Holdings
Item type Current library Call number Status Date due Barcode
Print Materials Main Library Hotel Restaurant Management - Filipiniana 647.95 .M539 2015 (Browse shelf(Opens below)) Available 0115596

Includes bibliographical references (pages 85-86).

"This book discusses several topics which are essential in Food and Beverage operations. The Sales concepts, sales analysis, components of sales were introduced in order to fully understand its relevant sources and importance, the interrelationship of sales, costs and profitability. It also discusses different type of cost incurred in Food and Beverage business, as well as the effective control processes that can be applied in order to achieve maximum profitability. It explains how the foodservice industry do the inventory and its management, ordering and purchasing, receiving and delivery in order to create a good restaurant output. Basic accounting methods were used in oder to determine the marginal gross profit and inventory value of foods and beverages as well as the quantification of recipe." -- Preface

Text in English

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