Fundamental Principles of Restaurant Cost Control

ISBN-10: 0131145320
ISBN-13: 9780131145320
Edition: 2nd 2005 (Revised)
List price: $92.00
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Description: 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  More...

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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

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.

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

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