http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Principles of food, beverage, and labor cost controls
Cost and Sales Concepts -- The Control Process -- Cost/Volume/Profit Relationships -- FOOD C0NTROL -- Food Purchasing Control -- Food 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 vs. Standard Food Costs -- Controlling Food Sales -- BEVERAGE CONTROL -- Beverage Purchasing Control -- Beverage Receiving, Storing, and Issuing Control -- Beverage Production Control -- Monitoring Beverage Operations -- Beverage Sales Control -- LABOR CONTROL -- Labor Cost Considerations -- Establishing Performance Standards -- Training Staff -- Monitoring Performance and Taking Corrective Action.
Electronic reproduction. Boulder, Colo. : NetLibrary, 2002. Available via World Wide Web. Access may be limited to NetLibrary affiliated libraries. Excludes the content of the material which accompanied the original book.