000			02316nam a22002657a 4500
003			OSt
005			20210608024557.0
008			210512b ||||| |||| 00| 0 eng d
020			_a978-1-68095-632-0
040			_bEnglish. _cCvSU-CCAT Campus Library. _erda.
050			_aTX911.3 _bT47 2017
110			_a3G E-learning LLC. _9256
245			_aFood and beverage cost control / _cauthored and edited by 3G E-learning LLC.
260			_aNew York, NY : _b3G E-learning LLC, _cc2017.
300			_axii, 244 pages : _bcolor illustrations ; _c24 cm. _e+1 computer disc.
504			_aIncludes bibliographical references and index.
505			_a1 - 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
520			_a 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.
546			_aIn English text.
650			_aFood service _vCost control. _93207
650			_aRestauration collective _vCoût _xContrôle. _93813
650			_aCatering establishments _vFinance _xManagement. _93814
942			_2lcc _cBK _hTX 911.3 T47 2017 _kCIR
999			_c1055 _d1055