Fundamental Principles of Restaurant Cost Control

Name: Fundamental Principles of Restaurant Cost Control
Price: 22.45 USD
Availability: InStock
ISBN: 9780137479993

ISBN-10: 0137479999

ISBN-13: 9780137479993

Edition: 1998

Authors: David V. Pavesic

List price: $84.00

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Appropriate for undergraduate courses in Restaurant Cost Controls offered by Community Colleges or Hotel and Restaurant Management programs at four-year colleges. It will also be appropriate for High School Vocation/Technical Food Service Programs. Written by a former restaurateur, this book presents the practice of restaurant cost control over its theory within real-world perspective that every experienced restaurant operator can recognize.

Book details

List price: $84.00
Copyright year: 1998
Publisher: Prentice Hall PTR
Publication date: 11/6/1997
Binding: Paperback
Pages: 292
Size: 7.09" wide x 9.25" long x 0.59" tall
Weight: 0.990
Language: English




The Value and Importance of Cost Controls



Cost Ratios



Food Cost Controls



Yield Cost Analysis



Menu Sales Mix Analysis



Menu Pricing Methodology and Theory



Purchasing, Inventory and Storeroom Management, Receiving and Accounts Payable



Inventory and Storeroom Management; Receiving; and Accounts Payable



Beverage Cost Controls



Labor Productivity Analysis



Internal Controls



Financial Analysis



The Economic Value of Customer Service



Wage and Hour Laws


Glossary of Cost Control, Finance, and Culinary Terms