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Lecture Food and beverage cost control (6th Edition): Chapter 2 - Dopson, Hayes, Miller
Chapter 2 - Creating sales forecasts. This chapter presents the following content: Importance of forecasting sales, sales histories, maintaining sales histories, sales variances, predicting future sales, technology tools.
41 p aulac 27/07/2018 417 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Creating sales forecasts
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.
73 p aulac 27/07/2018 444 1
Từ khóa: Food cost control, Beverage cost control, Cost control, foodservice management, Food service management, Forecasting food sales
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