TY  - BOOK
ED  - 3G E-learning LLC.
TI  - Food and beverage cost control
SN  - 978-1-68095-632-0
AV  - TX911.3 T47 2017
PY  - 2017///
CY  - New York, NY
PB  - 3G E-learning LLC
KW  - Food service
KW  - Cost control
KW  - Restauration collective
KW  - Coût
KW  - Contrôle.
KW  - Catering establishments
KW  - Finance
KW  - Management.
N1  - Includes bibliographical references and index; 1 - Overview of the industry 2 - Purchasing standards 3 - Introduction to beverages 4 - Cost control standards 5 - Staffing, analyzing and Roi 6 - Control and preservation of foods  - Index
N2  - 
Key Features:

	Covers all the aspects of food and beverage cost control.
	Provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labor cost control.
	Examines the issues involved in purchasing, storing, issuing, preparing and selling food and beverages within a hospitality operation.
	Topics are logically arranged according to the course outline of the subject.
	The use of simple language to facilitate better understanding of each chapter.
	Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interests of students.
	The provision of knowledge check test for every unit is given at the end of unit to strengthen the learning process of students.
	Case study, Role model, keywords, and examples are also provided to enrich the knowledge of students.

The  DVD is also a useful tool for teachers to teach with digital resources in classroom and do a great job of illustrating skills and techniques that are otherwise difficult to explain

ER  -