food and beverage cost control 6th edition pdf


Taking a college class on Cost Control and I am learning a lot from this. This is a book that I am going to keep for reference after the class, that has a practical use for restaurant management of cost control.
I read this book with my book club and then went through the study guide/video series at my church’s ladies retreat. This book is SO relate-able! Some of Lysa’s real life examples are circumstances that I have faced in my own life. She offers biblical foundations to help her readers choose to enter into situations with the fullness of Christ instead of our own emptiness. The study guide/video series compliments the information in the book and provides thoughtful commentary on the locations throughout the Holy Land where the videos were filmed.
About the book food and beverage cost control 6th edition pdf free download
This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
About the Author
LEA R. DOPSON, EdD, is Chair of the Department of Hospitality Management at the University of North Texas in Denton. Dr. Dopson also teaches food and beverage cost control, hospitality managerial accounting, and hospitality finance.
DAVID K. HAYES, PhD, is the Managing Owner of the Clarion Hotel and Conference Center in Lansing, Michigan.

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