Fundamental Principles of Restaurant Cost Control

ISBN-10: 0137479999
ISBN-13: 9780137479993
Edition: 1998
Authors: David V. Pavesic
List price: $84.00
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Description: 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.   More...

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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

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.

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

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