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Food and beverage control

Author: Douglas C Keister
Publisher: Englewood Cliffs, N.J. : Prentice-Hall, ©1977.
Series: Prentice-Hall series in foodservice management
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
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Details

Document Type: Book
All Authors / Contributors: Douglas C Keister
ISBN: 0133230228 9780133230222
OCLC Number: 2331367
Description: xiii, 415 pages : illustrations ; 24 cm.
Contents: Chapter 1: The food and beverage service industry --
Chapter 2: Organization for management --
Chapter 3: Fundamentals of control --
Chapter 4: Economics of the food and beverage industry --
Chapter 5: Profit planning --
Chapter 6: Breakeven analysis --
Chapter 7: Payroll cost control --
Chapter 8: Overhead cost control --
Chapter 9: Food cost formulas --
Chapter 10: The menu --
Chapter 11: Pre-control and pre-costing the menu --
Chapter 12: Menu pricing --
Chapter 13: Employees' meals --
Chapter 14: Food purchasing control --
Chapter 15: Food receiving control --
Chapter 16: Food storeroom control --
Chapter 17: Food production control --
Chapter 18: Food service --
Chapter 19: Sales and cash control --
Chapter 20: Sales analysis --
Chapter 21: Beverage and bar control --
Chapter 22: Bar cost formulas --
Chapter 23: Beverage purchasing, receiving, storing and issuing control --
Chapter 24: Wine and beer --
Chapter 25: Problems of bar operation and the law --
Chapter 26: Skulduggery --
Chapter 27: A final word.
Series Title: Prentice-Hall series in foodservice management
Responsibility: Douglas C. Keister.
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