Author | Dittmer, Paul |
---|---|
Title | Principles of food, beverage, and labor cost controls [electronic resource] / Paul R. Dittmer |
Imprint | New York : J. Wiley, c2003 |
Edition | 7th ed |
Connect to | http://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=74055 |
Descript | x, 579 p. : ill. ; 24 cm |
Cost and Sales Concepts -- The Control Process -- Cost/Volume/Profit Relationships -- FOOD C0NTROL -- 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 vs. Standard Food Costs -- Controlling Food Sales -- BEVERAGE CONTROL -- Beverage Purchasing Control -- Beverage Receiving, Storing, and Issuing Control -- Beverage Production Control -- Monitoring Beverage Operations -- Beverage Sales Control -- LABOR CONTROL -- Labor Cost Considerations -- Establishing Performance Standards -- Training Staff -- Monitoring Performance and Taking Corrective Action