Principles of Food, Beverage and Labor Cost Controls for Hotels and Restaurants
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Master finance management in food hospitality industry.
This book is a must-read for those wanting to pursue a career in foodservice and hospitality management. It offers step-by-step descriptions of tools and techniques used to control costs and provides ample opportunities for skill-building through problems, exercises, and projects. The unique modular format allows for each component of cost control to be covered in its own section, making it easy to navigate and understand. The section on labor cost controls provides expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Overall, this book equips readers with the knowledge and skills they need to succeed in managing costs in the food hospitality industry.
Principles of Food, Beverage and Labor Cost Controls for Hotels and Restaurants
- Unit price
- / per
Description
Book Condition Guide
Books in Like New Condition
This book may contain very minor cosmetic defects, but it is in pristine condition. There should be no yellowing, no foxing, no water damage, and no annotations of any kind on the cover and the pages. For paperbacks, there should not be any crease marks on the spine. This book is good as new — lucky you!
*Books may be missing bundle media (e.g. CD, e-book code), if included.
Books in Very Good Condition
This book has been used, but it is still in a clean condition. There should be no foxing or annotations of any kind on the inner pages, but a sparse amount may be present on the cover, title pages, or outside edges of the book. There should be no water damage of any kind. For paperbacks, there may be light crease marks on the spine.
*Books may be missing bundle media (e.g. CD, e-book code), if included.
Books in Good Condition
We do our best to ensure the quality of our books, but there is no escaping the wear and tear that comes with time. Slight foxing and some annotations may be present on the pages and the cover. There should be no water damage of any kind. For paperbacks, there may be several crease marks on the spine.
*Books may be missing bundle media (e.g. CD, e-book code), if included.
Books in Well Read Condition
This is a well-read book, which means that the previous owner probably really enjoyed it! The cover and pages may include moderate foxing and annotations, but the text is not obscured and still readable. Moderate cosmetic defects and minor water damage may be present on the edges of the book. For paperbacks, there may be multiple crease marks on the spine.
*Books may be missing bundle media (e.g. CD, e-book code), if included.
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Similar Reads
Master finance management in food hospitality industry.
This book is a must-read for those wanting to pursue a career in foodservice and hospitality management. It offers step-by-step descriptions of tools and techniques used to control costs and provides ample opportunities for skill-building through problems, exercises, and projects. The unique modular format allows for each component of cost control to be covered in its own section, making it easy to navigate and understand. The section on labor cost controls provides expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Overall, this book equips readers with the knowledge and skills they need to succeed in managing costs in the food hospitality industry.