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Principles of Food, Beverage, and Labor Cost Controls

ISBN-10: 0471429929
ISBN-13: 9780471429920
Edition: 8th 2006 (Revised)
List price: $83.50
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Description: This is the essential text for understanding the complexities of controlling food, labour, and beverage costs. It is accompanied by the ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association  More...

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Book details

List price: $83.50
Edition: 8th
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/28/2005
Binding: Hardcover
Pages: 656
Size: 7.75" wide x 9.25" long x 1.50" tall
Weight: 2.838
Language: English

This is the essential text for understanding the complexities of controlling food, labour, and beverage costs. It is accompanied by the ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation.

Preface
Introduction To Food, Beverage, and Labor Controls
Cost and Sales Concepts
Introduction
Cost Concepts
Sales Concepts
The Cost-to-Sales Ratio: Cost Percent
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
The Control Process
Introduction
Control
The Control Process
Control Systems
Cost/Benefit Ratio
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Cost/Volume/Profit Relationships
Introduction
The Cost/Volume/Profit Equation
Variable Rate and Contribution Rate
Break-Even Point
Cost/Volume/Profit Calculations for the Grandview Bistro
Cost Control and the Cost/Volume/Profit Equation
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Control
Food Purchasing and Receiving Control
Introduction
The Control Process-Purchasing and Receiving
Developing Standards and Standard Procedures for Purchasing
Standing Orders
Receiving Controls
Establishing Standard Procedures for Receiving
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Storing and Issuing Control
Introduction
Storing Control: Establishing Standards and Standard Procedures for Storing
Issuing Control: Establishing Standards and Standard Procedures for Issuing
Food and Beverage Transfers
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Production Control I: Portions
Introduction
Establishing Standards and Standard Procedures
Calculating Standard Portion Costs
Advantages and Disadvantages of Standardized Yield
Using Yield Percentages
Recipe Software
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Production Control II: Quantities
Introduction
Establishing Standards and Standard Procedures
Determining Production Quantities
Control of Preportioned Entr�es
A Word of Caution
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
Introduction
Monthly Inventory
Reports to Management
Inventory Turnover
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations II: Daily Food Cost
Introduction
Determining Daily Food Cost
Book versus Actual Inventory Comparison
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations III: Actua

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