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Principles of food, beverage, and labor cost controls /

Bibliographic Details
Main Author: Dittmer, Paul
Corporate Author: NetLibrary, Inc
Format: eBook
Language:English
Published: New York : J. Wiley, [2003]
Edition:7th ed.
Subjects:
Food service > Cost control.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 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.