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Principles of food, beverage, and labor cost controls

著者: Paul Dittmer; J Desmond Keefe
出版商: Hoboken, N.J. : John Wiley, ©2009.
版本/格式:   Print book : 计算机光盘 : 英语 : 9th ed查看所有的版本和格式
数据库:WorldCat
提要:
An all-in-one guide to implementing key cost control functions, processes, and concepts in a foodservice setting.
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材料类型: 互联网资源
文件类型: 书, 互联网资源
所有的著者/提供者: Paul Dittmer; J Desmond Keefe
ISBN: 9780471783473 0471783471
OCLC号码: 190843498
描述: xiv, 633 pages : illustrations ; 25 cm + 1 CD-ROM (4 3/4 in.)
内容: 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.
责任: Paul R. Dittmer, J. Desmond Keefe III.
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摘要:

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  再读一些...

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