Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world "operations manual" -- with a constant focus on the bottom-line profit or budgetary goals -- this guide to managing a foodservice operation is ideal as an on-the-job technical guide and manual in an actual industry setting.Using very detailed technical explanations and justifications, this book demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot.
- ISBN10 0131121111
- ISBN13 9780131121119
- Publish Date 1 January 1998
- Publish Status Active
- Out of Print 1 November 2009
- Publish Country US
- Imprint Pearson Education (US)
- Format Paperback
- Pages 464
- Language English