Book
Study guide to accompany principles of food, beverage, and labor cost controls
Record details
- ISBN: 9780470140567
-
Physical Description:
iv, 167 pages ; 28 cm.
print - Edition: Ninth edition
- Publisher: Hoboken, NJ : Wiley, 2009
Content descriptions
| 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 STUDY (Text) | B001711605 | General | Volume hold | Available | - |
