In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.Chapter 7 Managing the Cost of Labor Figure 7.26 Employee Schedule Unit Name: Geier Hall Date: Monday 1/1 Labor ... J.* 8:00 a.m.a4:30 p.m. 8 Lucy S.* 10:00 a.m.a6:30 p.m. 8 Janice J. 7:00 a.m.a11:00 a.m. 4 Susie T. 6:30 a.m.a10:30 a.m. 4 Peggy H. 10:30 ... Because employee schedules are based on the number of hours to be worked or dollars to be spent, an employee schedule form similar toanbsp;...
|Title||:||Food and Beverage Cost Control, Sixth Edition|
|Author||:||Lea R. Dopson, David K. Hayes|
|Publisher||:||John Wiley & Sons - 2015-02-09|