Principles of food, beverage, and labor cost controls
Record details
- ISBN: 0471783471 (cloth/CD : alk. paper)
- ISBN: 9780471783473 (cloth/CD : alk. paper)
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Physical Description:
xiv, 633 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.)
optical disc
print - Edition: Ninth edition
- Publisher: Hoboken, N.J. : John Wiley, c2009.
Content descriptions
General Note: | LC copy 1 lacking CD-ROM. Includes an index. |
Formatted Contents Note: | Cost and sales concepts -- The control process -- Cost/volume/profit relationships -- Food purchasing and receiving control -- Food storing and issuing control -- Food production control 1: 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 versus standard food costs -- Menu engineering and analysis -- Controlling food sales -- Beverage purchasing control -- Beverage receiving, storing, and issuing control -- Beverage production control -- Monitoring beverage operations -- Beverage sales control -- Labor cost considerations -- Establishing performance standards -- Training staff -- Monitoring performance and taking corrective action. |
Search for related items by subject
Subject: | Food service -- Cost control |
Available copies
- 1 of 1 copy available at Selkirk College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
---|---|---|---|---|---|---|---|---|
Silver King Campus Library | TX 911.3 C65 D57 2009 (Text) | B001711613 | General | Volume hold | Available | - |