For courses in food and beverage cost control. Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.
Les mer
For courses in food and beverage cost control. Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. The premise of this book is that the controls established and implemented are all written after the clientele have been established.
Les mer
1. Introduction. 2. An Overview of Cost Controlling. 3. Technology Available for Controlling Costs. 4. Cost-Volume-Profit Relationships. 5. Controls in Food Purchasing. 6. Controls in Food Receiving, Storage and Issuing. 7. Controls in Food Production. 8. Controls in Beverage Purchasing, Receiving, Storing and Issuing. 9. Controls in Beverage Production (Incomplete).10. Costs in Labor.11. Controls in Labor.12. Controls for Other Expenses.13. The Menu as a Marketing Tool.14. Forecasts in Sales and Controls in Sales and Revenue.15. Maximizing Sales.
Les mer

Produktdetaljer

ISBN
9780131116009
Publisert
2006-01-13
Utgiver
Vendor
Pearson
Vekt
426 gr
Høyde
234 mm
Bredde
181 mm
Dybde
14 mm
Aldersnivå
06, P
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
256

Forfatter