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Principles of food, beverage, and labor cost controls

Autor: Paul Dittmer; J Desmond Keefe
Editorial: Hoboken, N.J. : John Wiley, ©2009.
Edición/Formato:   Print book : CD para computadora : Inglés (eng) : 9th edVer todas las ediciones y todos los formatos
Base de datos:WorldCat
Resumen:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
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Detalles

Tipo de material: Recurso en Internet
Tipo de documento: Libro/Texto, Recurso en Internet
Todos autores / colaboradores: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
Número OCLC: 190843498
Descripción: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
Contenido: 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.
Responsabilidad: Paul R. Dittmer, J. Desmond Keefe III.
Más información:

Resumen:

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  Leer más

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