Foundations of Cost Control
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
Copyright year: 2013
Publisher: Pearson Education, Limited
Publication date: 1/4/2012
Size: 8.25" wide x 10.75" long x 0.50" tall
|Introduction to Cost Control|
|Unit and Recipe Conversions|
|Calculating Sales Price and Food Cost|
|Control through the Purchasing Process|
|Receiving, Storage, and Issuing Control|
|Employee Organization and Scheduling|
|Labor Management and Control|
|Income Statements and Budgets|
|A Discussion of Other Expenses|