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Principles of food, beverage, and labor cost controls Titelvorschau
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Principles of food, beverage, and labor cost controls

Verfasser/in: Paul Dittmer; J Desmond Keefe
Verlag: Hoboken, N.J. : John Wiley, ©2009.
Ausgabe/Format   Print book : Computer-CD : Englisch : 9th edAlle Ausgaben und Formate anzeigen
Datenbank:WorldCat
Zusammenfassung:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
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Medientyp: Internetquelle
Dokumenttyp: Buch, Internet-Ressource
Alle Autoren: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
OCLC-Nummer: 190843498
Beschreibung: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
Inhalt: Part I. Introduction to food, beverage, and labor controls. Cost and sales concepts ; The control process ; Cost/volume profit relationships --
Part II. Food control. Food purchasing and 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 versus standard food costs ; Menu engineering and analysis ; Controlling food sales --
Part III. Beverage control. Beverage purchasing control ; Beverage receiving, storing, and issuing control ; Beverage production control ; Monitoring beverage operations ; Beverage sales control --
Part IV. Labor control. Labor cost considerations ; Established performance standards ; Training staff ; Monitoring performance and taking corrective action.
Verfasserangabe: Paul R. Dittmer, J. Desmond Keefe III.
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Abstract:

Separated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been  Weiterlesen…

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