Lecture Food and beverage cost control (6th Edition): Chapter 1 - Dopson, Hayes, Miller

Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Managing revenue