Making the right purchasing and costing decisions is an important factor for success in the catering trade. This manual takes a simple approach by going back to the basics of purchase specifications. The same approach is used to explain the formulae for costings, and pricing food, drink and accommodation. There are menu and accommodation examples. The author is experienced in training hospitality professionals in this area.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 234 mm
Breite: 156 mm
Dicke: 10 mm
Gewicht
ISBN-13
978-0-340-68833-5 (9780340688335)
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Schweitzer Klassifikation
The purchasing cycle; making your purchasing professional; storage for profit and storage for the law; margins and mark-ups; basics of food costing; basics of drink costing; basics of room costing; controlling your stock; computer applications. (Part contents)
