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Principles of food, beverage, and labor cost controls

저자: Paul Dittmer; J Desmond Keefe
출판사: Hoboken, N.J. : John Wiley, ©2009.
판/형식:   인쇄본 : 컴퓨터 용 CD   컴퓨터 파일 : 영어 : 9th ed모든 판과 형식 보기
요약:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
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자료 유형: 인터넷 자료
문서 유형 도서, 컴퓨터 파일, 인터넷 자원
모든 저자 / 참여자: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
OCLC 번호: 190843498
설명: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
내용: 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.
책임: Paul R. Dittmer, J. Desmond Keefe III.
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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  더 읽기…

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