Food and Beverage Cost Control, 6e E-Text Reg Card
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Food and Beverage Cost Control, 6e E-Text Reg Card
Hayes, David K.; Dopson, Lea R.
John Wiley & Sons Inc
10/2014
1
Mole
Inglês
9781119030218
15 a 20 dias
16
Descrição não disponível.
Chapter 1: Managing Revenue and Expense
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
beverage; etext; card; reg; lea; delivery; book; free; available; depository; worldwide; guide; control; student; study; food
Chapter 1: Managing Revenue and Expense
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System
Chapter 2: Creating Sales Forecasts
Chapter 3: Purchasing and Receiving
Chapter 4: Managing Inventory and Production
Chapter 5: Monitoring Food and Beverage Product Costs
Chapter 6: Managing Food and Beverage Pricing
Chapter 7: Managing the Cost of Labor
Chapter 8: Controlling Other Expenses
Chapter 9: Analyzing Results Using the Income Statement
Chapter 10: Planning for Profit
Chapter 11: Maintaining and Improving the Revenue Control System
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
