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Principles of Food, Beverage, and Labor Cost Controls Hardcover P
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Specificaties
- Objectstaat
- Book Title
- Principles of Food, Beverage, and Labor Cost Controls Hardcover P
- ISBN
- 9780471429920
- Subject Area
- Business & Economics
- Publication Name
- Principles of Food, Beverage, and Labor Cost Controls
- Publisher
- Wiley
- Item Length
- 9.4 in
- Subject
- Industries / Hospitality, Travel & Tourism, Industries / Food Industry
- Publication Year
- 2005
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.6 in
- Features
- Revised
- Item Weight
- 45.7 Oz
- Item Width
- 7.9 in
- Number of Pages
- 656 Pages
Over dit product
Product Information
The premier financial management resource for today's foodservice managers Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features: Detailed discussion of several approaches to controlling beverage sales The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles A separate chapter on menu engineering Additional student exercises on an accompanying disk containing Excel® spreadsheet applications Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is a time-tested, reliable resource for students in culinary and hospitality programs.
Product Identifiers
Publisher
Wiley
ISBN-10
0471429929
ISBN-13
9780471429920
eBay Product ID (ePID)
30505804
Product Key Features
Number of Pages
656 Pages
Publication Name
Principles of Food, Beverage, and Labor Cost Controls
Language
English
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year
2005
Features
Revised
Type
Textbook
Subject Area
Business & Economics
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
45.7 Oz
Item Length
9.4 in
Item Width
7.9 in
Additional Product Features
Edition Number
8
Intended Audience
Scholarly & Professional
LCCN
2004-006449
Dewey Edition
22
Number of Volumes
2 Vols.
LeafCats
2228, 378
Illustrated
Yes
Dewey Decimal
647.950681
Edition Description
Revised Edition
Lc Classification Number
Tx911.3.C65d57 2005
Table of Content
Preface.PART I: Introduction to Food, Beverage, and Labor 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 and Receiving Control.Chapter 5: Food Storing and Issuing Control.Chapter 6: Food Production Control I: Portions.Chapter 7: Food Production Control II: Quantities.Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost.Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs.Chapter 11: Menu Engineering and Analysis.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.Glossary.Index.
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