Fundamental Principles of Restaurant Cost Control

Name: Fundamental Principles of Restaurant Cost Control
Price: 22.28 USD
Availability: InStock
ISBN: 9780131145320

ISBN-10: 0131145320

ISBN-13: 9780131145320

Edition: 2nd 2005 (Revised)

Authors: David V. Pavesic, Paul F. Magnant

List price: $92.00

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Appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges. Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students.

Book details

List price: $92.00
Edition: 2nd
Copyright year: 2005
Publisher: Prentice Hall PTR
Publication date: 8/6/2004
Binding: Paperback
Pages: 568
Size: 7.00" wide x 9.00" long x 1.25" tall
Weight: 1.782
Language: English




The Value and Importance of Cost Controls



Cost Ratios Definitions



Food Cost Controls



Yield Cost Analysis



Menu Sales Mix Analysis



Menu Pricing Methodology and Theory



Financial Analysis



Internal Controls



Food Purchasing and Ordering



Inventory, Ordering, Receiving Storage and Accounts Payable



Labor Productivity Analysis



Beverage Cost Controls


Index