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Author: Lea R. Dopson Publisher: John Wiley & Sons ISBN: 1119524997 Category : Technology & Engineering Languages : en Pages : 469
Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Lea R. Dopson Publisher: John Wiley & Sons ISBN: 1119524997 Category : Technology & Engineering Languages : en Pages : 469
Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Natanael Méndez Matos Publisher: Lulu.com ISBN: 1304482790 Category : Law Languages : es Pages : 372
Book Description
Resulta irónico pensar, que los académicos e historiadores dominicanos en su visión general sobre la historia de la vida republicana de la nación, solamente reconozcan los siguientes períodos históricos; a saber: a).- Primera República del 1844; b).- Segunda República del 1865; c).- Tercera República del 1924; y d).- Cuarta República del 1966 hasta nuestros días presentes.. Ignorar en los anales de la histórica de la nación dominicana, el proceso político de la reconstrucción de la vida republicana, es ignorar el resurgimiento de la vida republicana, que conocemos como la Cuarta República comprendido en el período 1962-1963. Por Tanto, el Proyecto Político la Sexta República, es la única oportunidad que tiene el pueblo soberano de conquistar y restablecer el ordenamiento jurídico y los derechos conculcados en la Constitución del año 1963, mediante la Reconstrucción de un proyecto Nación definido en el contrato social proclamado en la "Sexta República".
Author: Barbara B. Tillett Publisher: Walter de Gruyter ISBN: 3598440324 Category : Language Arts & Disciplines Languages : en Pages : 228
Book Description
Vol. 26 of IFLA Series on Bibliographic Control was the start of a process towards an International Cataloguing Code that will continue through 2007. Through the series of meetings represented by each volume, the reader will be able to track the development and consultation taking place throughout the different parts of the world, that will culminate with the creation of a truly international cataloguing code. The current volume 28, contains information in English and Spanish on the use of cataloguing rules throughout Latin America and the Caribbean, and provides perspectives from the experts representing each of these countries in today's environment.
Author: Steve Malaga Publisher: AuthorHouse ISBN: 1452061157 Category : Business & Economics Languages : en Pages : 371
Book Description
- Plan and organize your new startup restaurant business - Make more money in your existing restaurant and improve ROI This restaurant startup book is easy to read and the tips and strategies are time proven and used by successful restaurateurs worldwide.
Author: Publisher: Bib. Orton IICA / CATIE ISBN: Category : Languages : en Pages : 162
Book Description
Author: Publisher: IICA ISBN: Category : Languages : en Pages : 124
Author: World Bank Publisher: World Bank Publications ISBN: Category : Business & Economics Languages : en Pages : 468
Book Description
This edition of the World Bank has been revised and expanded by the Terminology Unit in the Languages Services Division of the World Bank in collaboration with the English, Spanish, and French Translation Sections. The Glossary is intended to assist the Bank's translators and interpreters, other Bank staff using French and Spanish in their work, and free-lance translator's and interpreters employed by the Bank. For this reason, the Glossary contains not only financial and economic terminology and terms relating to the Bank's procedures and practices, but also terms that frequently occur in Bank documents, and others for which the Bank has a preferred equivalent. Although many of these terms, relating to such fields as agriculture, education, energy, housing, law, technology, and transportation, could be found in other sources, they have been assembled here for ease of reference. A list of acronyms occurring frequently in Bank texts (the terms to which they refer being found in the Glossary) and a list of international, regional, and national organizations will be found at the end of the Glossary.
Author: Peter D. Nyheim Publisher: Ediciones Universidad Católica de Salta ISBN: 9506231818 Category : Business & Economics Languages : es Pages : 357
Book Description
Los procesos comerciales en la industria de la hostelería, como toda industria en la actualidad, están atravesados por las nuevas tecnologías que aportan rapidez, eficiencia y posibilidad de control al ámbito de la gestión. La industria del turismo, y en especial todo lo relacionado con el hospedaje y la alimentación del viajero, se mueve con una fuerte dinámica, y la rapidez de la respuesta es uno de los aspectos prioritarios junto con la necesidad de lograr la total satisfacción de las demandas tanto de clientes como de proveedores. En todos estos procesos, las tecnologías de la información (TI), los sistemas de información (IS) y los sistemas de gestión de la información (MIS) son la herramienta clave en el éxito de los procesos vinculados tanto en las operaciones diarias como en la planificación. Este libro, dirigido tanto a estudiantes como a profesionales vinculados a la hostelería, es el resultado de una colaboración entre autores que han vivido las situaciones que se plantean en él. Cada capítulo cuenta con entrevistas a líderes de la industria en las que se reconocen casos concretos de aplicación de tecnología en la hostelería. Sin dudas, las nuevas tecnologías ofrecen un mayor número de oportunidades tanto a gerentes como a clientes; desde hacer una reserva a través de una aplicación, hasta la experimentación de un servicio mediante recursos tecnológicos de realidad aumentada. De ahí la importancia, necesidad y pertinencia de este libro, que alcanza con esta su tercera edición, primera en español.
Author: Lea R. Dopson
Author: Lea R. Dopson
Author: Natanael Méndez Matos
Author: Barbara B. Tillett
Author: 
Author: BRIAN FORD CRISP
Author: Steve Malaga
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Author: 
Author: World Bank
Author: Peter D. Nyheim