Text

Principles of Food, Beverage, and Labor Cost Controls

---

Part I Introduction to Food, Beverage, and Labor Controls
- Cost and sales concepts
- The control process
- Cost/Volume/Profit Relationship

Part II Food Control
- Food purchasing and 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
- Menu engineering and analysis
- Controlling food sales

Part III Beverage Control
- Beverage purchasing control
- Beverage receiving, storing, and issuing control
- Beverrage production control
- Monitoring beverage operations
- Beverage sales control

Part IV Labor Control
- Labor cost considerations
- Establishing performace standards
- Training staff
- Monitoring performance and taking corrective action

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

E-Book 647.94068 DIT p

Penerbit

New Jersey : John Wiley & Sons, Inc., 2009

Deskripsi Fisik

-

Bahasa

English

ISBN/ISSN

9978-0-471-78347-3

Klasifikasi

647.94068

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

Hotel Management
Manajemen hotel

Info Detail Spesifik

-

Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar