Author: Edward E. Sanders
Edition: 3
Publisher: Prentice Hall
Binding: Paperback
ISBN: 0131714872
Price:
You Save: 61%
Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives.Understanding Foodservice Cost Control review. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industryRead full reviews of Understanding Foodservice Cost Control An Operational Text for Food, B.
Read Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs reviews by
Categories: Food service->Cost control. Contributors: Edward E. Sanders - Author. Format: Other Format
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical ldquo;hands-onrdquo; approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu s
Civilization in the West blends social and political history with an exceptional map and image program to engage students d bring history to life. The authors tell a compelling story of Western Civilization that is enhanced by an image-based proach. “The Visual Record” chapter openers draw students in by using illustrations that underscore a dominant theme of e apter. New “Image Discovery” features guide students to interrogate images, understand their contexts, and unpack their ltiple meanings. The dramatic, changing contours of the West are explored through an exceptional map program
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Understanding Foodservice Cost Control Reviews
Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
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