The Principles of Food, Beverage and Labor Cost Controls
5th Edition
Published on 27. October 1993
Book
Hardback
576 pages
978-0-471-28577-9 (ISBN)
More details
Edition
5th edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Adult education
Dimensions
Height: 243 mm
Width: 195 mm
Weight
1106 gr
ISBN-13
978-0-471-28577-9 (9780471285779)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
INTRODUCTION TO FOOD, BEVERAGES, AND LABOR CONTROLS. Cost and Sales Concepts. The Control Process. Cost/Volume/Profit Relationships. Computers and Control. FOOD CONTROL. Food Purchasing Control. Food Receiving Control. Food Storing and Issuing Control. Food Production Control I: Portions. Food Production Control II: Quantities. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Monitoring Foodservice Operations II: Daily Food Cost. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs. Controlling Food Sales. BEVERAGE CONTROL. Beverage Purchasing Control. Beverage Receiving, Storing, and Issuing Control. Beverage Production Control. Monitoring Beverage Operations. Beverage Sales Control. LABOR CONTROL. Labor Cost Considerations. Establishing Performance Standards. Training Staff. Monitoring Performance and Taking Corrective Action. Afterword. Glossary. Index.