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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.
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Tipo materiale: Risorsa internet
Tipo documento: Book, Internet Resource
Tutti gli autori / Collaboratori: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
Numero OCLC: 190843498
Descrizione: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
Contenuti: 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.
Responsabilità: 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  Per saperne di più…

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