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Controlling Costs in Foodservice
Maureen Leugers MBA RD
[PDF.pi65] Controlling Costs in Foodservice
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| #1108607 in Books | Goodheart-Willcox | 2013-03-05 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.10 x.70 x8.70l,1.95 | File type: PDF | 303 pages | ||0 of 0 people found the following review helpful.| Not the best book I've ever read . . .|By Kamie Stotler|The information in this text seems to be delivered in an uneven and spuratic manner that makes following it harder than it should be. I was disappointed because I had high hopes for the content.|About the Author|
Maureen Leugers is currently the director of Segment Marketing with Gordon Food Service in Michigan. She sets strategic direction for the company and develops services that effectively suppor
Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilities management, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented and students practice preparing their ow...
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