Chapter 1Noncommercial operationsHotel sales and marketing departmentRevenue and support centersMulti-unit organizationsPOS systems track and
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record meaningful information that managers can use to better control their food and beverage operations.
Employee turnover
Chapter 2
Process of effective planning
Basic steps in the control process
Aspects of effective standards
Objectivity
Chapter 3
Food Service control points
The menu is not only a control tool, it also is a sales, advertising, merchandising,
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