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Food and Beverage Cost Control, 5th Editionby Lea R. Dopson (University of North Texas, Denton, Texas)
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Table of Contents
|Managing Revenue and Expense|
|Determining Sales Forecasts|
|Managing the Cost of Food|
|Managing the Cost of Beverages|
|Managing the Food and Beverage Production Process|
|Managing Food and Beverage Pricing|
|Managing the Cost of Labor|
|Controlling Other Expenses|
|Analyzing Results Using the Income Statement|
|Planning for Profit|
|Maintaining and Improving the Revenue Control System|
|Global Dimensions of Cost Control|
|Table of Contents provided by Publisher. All Rights Reserved.|