Principles of Food, Beverage and Labor Cost Controls
-15%
portes grátis
Principles of Food, Beverage and Labor Cost Controls
Griffin, Gerald G.; Dittmer, Paul R.
John Wiley and Sons Ltd
07/2002
592
Dura
Inglês
9780471397038
0471397032
15 a 20 dias
1134
The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. This title provides comprehensive coverage on controlling food, labour, and beverage costs, allowing for comprehension of the specific components of each segment of the hospitality industry.
Preface; Acknowledgments; PART I: Introduction to Food, Beverage, and Labor Controls; CHAPTER 1. Cost and Sales Concepts; CHAPTER 2. The Control Process; CHAPTER 3. Cost/Volume/Profit Relationships; PART II: Food Control; CHAPTER 4. Food Purchasing Control; CHAPTER 5. Food Receiving Control; CHAPTER 6. Food Storing and Issuing Control; CHAPTER 7. Food Production Control I: Portions; CHAPTER 8. Food Production Control II: Quantities; CHAPTER 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost; CHAPTER 10. Monitoring Foodservice Operations II: Daily Food Cost; CHAPTER 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs; CHAPTER 12. Controlling Food Sales; PART III: Beverage Control; CHAPTER 13. Beverage Purchasing Control; CHAPTER 14. Beverage Receiving, Storing, and Issuing Control; CHAPTER 15. Beverage Production Control.CHAPTER 16. Monitoring Beverage Operations; CHAPTER 17. Beverage Sales Control; PART IV: Labor Control; CHAPTER 18. Labor Cost Considerations; CHAPTER 19. Establishing Performance Standards; CHAPTER 20. Training Staff; CHAPTER 21. Monitoring Performance and Taking Corrective Action; Afterword; Appendix: Cost/Volume/Profit In-Depth Analysis; Glossary; Index
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The success of any business depends on controlling costs, setting budgets, and accurate pricing of goods. This title provides comprehensive coverage on controlling food, labour, and beverage costs, allowing for comprehension of the specific components of each segment of the hospitality industry.
Preface; Acknowledgments; PART I: Introduction to Food, Beverage, and Labor Controls; CHAPTER 1. Cost and Sales Concepts; CHAPTER 2. The Control Process; CHAPTER 3. Cost/Volume/Profit Relationships; PART II: Food Control; CHAPTER 4. Food Purchasing Control; CHAPTER 5. Food Receiving Control; CHAPTER 6. Food Storing and Issuing Control; CHAPTER 7. Food Production Control I: Portions; CHAPTER 8. Food Production Control II: Quantities; CHAPTER 9. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost; CHAPTER 10. Monitoring Foodservice Operations II: Daily Food Cost; CHAPTER 11. Monitoring Foodservice Operations III: Actual vs. Standard Food Costs; CHAPTER 12. Controlling Food Sales; PART III: Beverage Control; CHAPTER 13. Beverage Purchasing Control; CHAPTER 14. Beverage Receiving, Storing, and Issuing Control; CHAPTER 15. Beverage Production Control.CHAPTER 16. Monitoring Beverage Operations; CHAPTER 17. Beverage Sales Control; PART IV: Labor Control; CHAPTER 18. Labor Cost Considerations; CHAPTER 19. Establishing Performance Standards; CHAPTER 20. Training Staff; CHAPTER 21. Monitoring Performance and Taking Corrective Action; Afterword; Appendix: Cost/Volume/Profit In-Depth Analysis; Glossary; Index
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
