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Principles of food, beverage, and labor cost controls

著者: Paul Dittmer; J Desmond Keefe
出版: Hoboken, N.J. : John Wiley, ©2009.
エディション/フォーマット:   book_printbook : CD for computer : English : 9th edすべてのエディションとフォーマットを見る
データベース:WorldCat
概要:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
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資料の種類: インターネット資料
ドキュメントの種類: 図書, インターネットリソース
すべての著者/寄与者: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
OCLC No.: 190843498
物理形態: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
コンテンツ: 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.
責任者: Paul R. Dittmer, J. Desmond Keefe III.
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概要:

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  続きを読む

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