內容簡介
Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New website exhibits make this a cutting-edge resource for future food and beverage professionals.
Students will learn to:
．Exceed expected profit levels through effective budgeting and staffing
．Maximize revenue with cost-volume-profit analysis
．Consistently meet sales income standards
．Satisfy guests' demands for value and quality
教導學生最新各地餐飲服務工作的管控過程以降低成本，本書內有許位管理的最新資料，近年來已減少人工作業，大量運用逐漸熱門的科學技術，書中收錄的新網站提供未來的餐飲服務專業人員最快、最新的資訊。
學生將學習：
．藉由有效掌握預算與人事任用獲得超乎預期的高利潤
．藉由成本─數量─利潤分析達到收益最大化
．持續達到銷售收入標準
．在價值與品質上滿足顧客需求
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