Lecture Food and beverage cost control (6th Edition): Chapter 3 - Dopson, Hayes, Miller

Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Forecasting food sales