Managing revenue and expense
Determining sales forecasts
Managing the cost of food
Managing the cost of beverages
Managing the food and beverage production process
Managing food and beverage pricing
Managing the cost of labor
Controlling other expenses
Analyzing results using the income statement
Planning for profit
Maintaining and improving the revenue control system
Using technology to enhance control systems.
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Food and beverage cost control by Jack E. Miller. ISBN 0471273546. Published by Wiley in 2005. Publication and catalogue information, links to buy online and reader comments.
