Principles of Food, Beverage and Labor Cost Controls For Hotels and Restaurants
Edition: 6th 1999
List price: $70.00
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Description: This introductory text for hospitality management students defines key terms and concepts. It covers how to determine costs and the use of costs as monitoring devices in operations. It also deals with labour cost control and maintaining quality.
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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.
List price: $70.00
Copyright year: 1999
Publisher: John Wiley & Sons, Incorporated
Publication date: 5/27/1999
Size: 7.50" wide x 9.25" long x 1.25" tall
|Introduction to Food, Beverage, and Labor Controls|
|Cost and Sales Concepts|
|The Control Process|
|Food Purchasing Control|
|Food Receiving Control|
|Food Storing and Issuing Control|
|Food Production Control I: Portions|
|Food Production Control II: Quantities|
|Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost|
|Monitoring Foodservice Operations II: Daily Food Cost|
|Monitoring Foodservice Operations III: Actual Versus Standard Food Costs|
|Controlling Food Sales|
|Beverage Puchasing Control|
|Beverage Receiving, Storing, and Issuing Control|
|Beverage Production Control|
|Monitoring Beverage Operations|
|Beverage Sales Control|
|Labor Cost Considerations|
|Establishing Performance Standards|
|Monitoring Performance and Taking Corrective Action|