passa ai contenuti
Principles of food, beverage, and labor cost controls Anteprima di questo documento
ChiudiAnteprima di questo documento
Stiamo controllando…

Principles of food, beverage, and labor cost controls

Autore: Paul Dittmer; J Desmond Keefe
Editore: Hoboken, N.J. : John Wiley, ©2009.
Edizione/Formato:   book_printbook : CD for computer : English : 9th edVedi tutte le edizioni e i formati
Banca dati:WorldCat
Sommario:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
Voto:

(non ancora votato) 0 con commenti - Diventa il primo.

Soggetti
Altri come questo

 

Trova una copia in biblioteca

&AllPage.SpinnerRetrieving; Stiamo ricercando le biblioteche che possiedono questo documento…

Dettagli

Tipo materiale: Risorsa internet
Tipo documento: Book, Internet Resource
Tutti gli autori / Collaboratori: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471 2900471783472
Numero OCLC: 190843498
Descrizione: xiv, 633 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.)
Contenuti: Preface. PART I. INTRODUCTION TO FOOD, BEVERAGE, AND LABOR CONTROLS. Chapter 1. Cost and Sales Concepts. Introduction. Cost Concepts. Sales Concepts. The Cost-to-Sales Ratio: Cost Percent. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 2. The Control Process. Introduction. Control. The Control Process. Control Systems. Cost/Benefit Ratio. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 3. Cost/Volume/Profit Relationships. Introduction. The Cost/Volume/Profit Equation. Variable Rate and Contribution Rate. Break-Even Point. Cost/Volume/Profit Calculations for the Grandview Bistro. Cost Control and the Cost/Volume/Profit Equation. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. PART II. FOOD CONTROL. Chapter 4. Food Purchasing and Receiving Control. Introduction. The Control Process-Purchasing and Receiving. Developing Standards and Standard Procedures for Purchasing. Standing Orders. Receiving Controls. Establishing Standard Procedures for Receiving. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 5. Food Storing and Issuing Control. Introduction. Storing Control: Establishing Standards and Standard Procedures for Storing. Issuing Control: Establishing Standards and Standard Procedures for Issuing. Food and Beverage Transfers. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 6. Food Production Control I: Portions. Introduction. Establishing Standards and Standard Procedures. Calculating Standard Portion Costs. Advantages and Disadvantages of Standardized Yield. Using Yield Percentages. Recipe Software. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 7. Food Production Control II: Quantities. Introduction. Establishing Standards and Standard Procedures. Determining Production Quantities. Control of Preportioned Entrees. A Word of Caution. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 8. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Introduction. Monthly Inventory. Reports to Management. Inventory Turnover. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 9. Monitoring Foodservice Operations II: Daily Food Cost. Introduction. Determining Daily Food Cost. Book versus Actual Inventory Comparison. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 10. Monitoring Foodservice Operations III: Actual versus Standard Food Costs. Introduction. Determining Standard Cost. Comparing Actual and Standard Costs. Periodic Comparison. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 11. Menu Engineering and Analysis. Introduction. Menu Engineering. Menu Analysis. Using 100 Percent of the Average for Number Sold. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 12. Controlling Food Sales. Introduction. The Goals of Sales Control. Optimizing Number of Customers. Maximizing Profit. Controlling Revenue. Revenue Control Using Manual Means. Revenue Control Using Computers. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. PART III. BEVERAGE CONTROL. Chapter 13. Beverage Purchasing Control. Introduction. Control Process and Purchasing. Alcoholic Beverages. Nonalcoholic Beverages. Beverage Purchasing. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 14. Beverage Receiving, Storing, and Issuing Control. Introduction. Receiving. Storing. Issuing. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 15. Beverage Production Control. Introduction. Objectives of Beverage Production Control. Establishing Standards and Standard Procedures for Production. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 16. Monitoring Beverage Operations. Introduction. The Cost Approach. The Liquid Measure Approach. The Sales Value Approach. Inventory Turnover. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 17. Beverage Sales Control. Introduction. The Objectives of Beverage Sales Control. Guest Checks and Control. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. PART IV. LABOR CONTROL. Chapter 18. Labor Cost Considerations. Introduction. Employee Compensation. Determinants of Total Labor Costs and Labor Cost Percents. Labor Cost Control. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 19. Establishing Performance Standards. Introduction. Establishing Performance Standards and Standard Procedures. Organizing the Enterprise. Preparing Job Descriptions. Scheduling Employees. Performance Standards Based on Test Period. Standard Staffing Requirements. Standard Work Hours. Standard Cost. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 20. Training Staff. Introduction. A Definition of Training. The Purpose of Training. The Training Program. Centralized versus Localized Training. Training Manuals. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Chapter 21. Monitoring Performance and Taking Corrective Action. Introduction. Monitoring Performance. Taking Corrective Action to Address Discrepancy between Standards and Performance. Chapter Essentials. Key Terms in this Chapter. Questions and Problems. Excel Exercises. Glossary.
Responsabilità: Paul R. Dittmer, J. Desmond Keefe III.
Maggiori informazioni:

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  Per saperne di più…

Commenti

Commenti degli utenti
Recuperando commenti GoodReads…
Stiamo recuperando commenti DOGObooks

Etichette

Le etichette di tutti gli utenti (2)

Vedi le etichette più popolari come: lista di etichette | nuvola di etichette

Documenti simili

Soggetti correlati:(3)

Liste di utenti con questo documento (1)

Conferma questa richiesta

Potresti aver già richiesto questo documento. Seleziona OK se si vuole procedere comunque con questa richiesta.

Dati collegati


<http://www.worldcat.org/oclc/190843498>
library:oclcnum"190843498"
library:placeOfPublication
library:placeOfPublication
rdf:typebgn:CD
rdf:typeschema:MediaObject
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:bookEdition"9th ed."
schema:contributor
schema:copyrightYear"2009"
schema:creator
schema:datePublished"2009"
schema:description"An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/1019621>
schema:inLanguage"en"
schema:name"Principles of food, beverage, and labor cost controls"@en
schema:numberOfPages"633"
schema:publication
schema:publisher
schema:workExample
schema:workExample
wdrs:describedby

Content-negotiable representations

Chiudi finestra

Per favore entra in WorldCat 

Non hai un account? Puoi facilmente crearne uno gratuito.