Principles of food, beverage, and labor cost controls

著者

• Dittmer, Paul

書誌事項

Principles of food, beverage, and labor cost controls

Paul R. Dittmer

Wiley, 2002

7th ed

内容説明・目次

内容説明

New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships. Provides a full supplements package.

目次

• 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

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA61536970
• ISBN:
  • 0471397032
• LCCN: 2001045584
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 原本言語コード: eng
• 出版地: New York
• ページ数/冊数: x, 579 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TX911.3.C65
  • DC21 : 647.95/068/1
• 件名:
  • LCSH : Food service -- Cost control