Principles of Food, Beverage and Labor Cost Controls: Text and Workbook
7th Edition
Published on 17. June 2002
Book
Hardback
582 pages
978-0-471-23746-4 (ISBN)
More details
Edition
7th Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 240 mm
Width: 195 mm
Weight
1460 gr
ISBN-13
978-0-471-23746-4 (9780471237464)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS. 1. Cost and Sales Concepts. 2. The Control Process. 3. Cost/Volume/Profit Relationships. FOOD C0NTROL. 4. Food Purchasing Control. 5. Food Receiving Control. 6. Food Storing and Issuing Control. 7. Food Production Control I: Portions. 8. Food Production Control II: Quantities. 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. 10. Monitoring Foodservice Operations II: Daily Food Cost. 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs. 12. Controlling Food Sales. BEVERAGE CONTROL. 13. Beverage Purchasing Control. 14. Beverage Receiving, Storing, and Issuing Control. 15. Beverage Production Control. 16. Monitoring Beverage Operations. 17. Beverage Sales Control. LABOR CONTROL. 18. Labor Cost Considerations. 19. Establishing Performance Standards. 20. Training Staff. 21. Monitoring Performance and Taking Corrective Action.