Foundations of Cost Control

ISBN-10: 0132156555
ISBN-13: 9780132156554
Edition: 2013
Authors: Daniel Traster
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Description: Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations  More...

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Book details

Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 1/4/2012
Binding: Paperback
Pages: 288
Size: 8.25" wide x 10.75" long x 0.50" tall
Weight: 1.628
Language: English

Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.

Introduction to Cost Control
Basic Math
Unit and Recipe Conversions
Yields
Recipe Costing
Calculating Sales Price and Food Cost
Beverage Control
Control through the Purchasing Process
Receiving, Storage, and Issuing Control
Employee Organization and Scheduling
Labor Management and Control
Revenue Prediction
Revenue Management
Income Statements and Budgets
A Discussion of Other Expenses

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