Principles of Food, Beverage, and Labor Cost Controls （7 HAR/DSKT）

Principles of Food, Beverage, and Labor Cost Controls （7 HAR/DSKT）

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  • 製本 Hardcover:ハードカバー版／ページ数 579 p.
  • 言語 ENG
  • 商品コード 9780471397038
  • DDC分類 647.950681

Full Description


New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships. Provides a full supplements package.

Contents

Preface; Acknowledgments; PART ILabor Controls; CHAPTER 1. Cost and Sales Concepts; CHAPTER 2. The Control Process; CHAPTER 3. Cost/Volume/Profit Relationships; PART II: Food Control; CHAPTER 4. Food Purchasing Control; CHAPTER 5. Food Receiving Control; CHAPTER 6. Food Storing and Issuing Control; CHAPTER 7. Food Production Control I: Portions; CHAPTER 8. Food Production Control II: Quantities; CHAPTER 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost; CHAPTER 10. Monitoring Foodservice Operations II: Daily Food Cost; CHAPTER 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs; CHAPTER 12. Controlling Food Sales; PART III: Beverage Control; CHAPTER 13. Beverage Purchasing Control; CHAPTER 14. Beverage Receiving, Storing, and Issuing Control; CHAPTER 15. Beverage Production Control.CHAPTER 16. Monitoring Beverage Operations; CHAPTER 17. Beverage Sales Control; PART IV: Labor Control; CHAPTER 18. Labor Cost Considerations; CHAPTER 19. Establishing Performance Standards; CHAPTER 20. Training Staff; CHAPTER 21. Monitoring Performance and Taking Corrective Action; Afterword; Appendix: Cost/Volume/Profit In-Depth Analysis; Glossary; Index