tailieunhanh - Lecture Food and beverage cost control (5th Edition): Chapter 1 - Dopson, Hayes, Miller
This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools. | Lecture Food and beverage cost control (5th Edition): Chapter 1 - Dopson, Hayes, Miller
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