With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing todayas restaurant. The book combines the financial aspect with the need to understand the consumeras ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.Lower temperatures also produce a product that is juicier and more evenly browned, an added benefit in the food service ... Preportioned meats also make your inventory easier to calculate because the number of portions a butcher gets from aanbsp;...
|Title||:||Practical Food and Beverage Cost Control|
|Publisher||:||Cengage Learning - 2009-03-31|