Hardback (04 Feb 1994)
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Out of stock
Budgeting and cash flow forms the basis of the hospitality industry. This guide provides essential information on how to maintain sales and cost histories and how to develop systems for monitoring activities. It covers the fundamentals of cost control for food and beverage operations, including basic mathematics, purchasing, production, accounting and control. Realistic sample forms illustrate the procedures of cost control and can be used as a basis for student exercises.
| ISBN: | 9780471579182 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 04 Feb 1994 |
| DEWEY: | 647.0681 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 400 |
| Weight: | 936g |
| Height: | 242mm |
| Width: | 196mm |
| Spine width: | 28mm |
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