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Principles of Food, Beverage, and Labor Cost Controls Hardcover P
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eBay item number:175438455487
Item specifics
- Condition
- Book Title
- Principles of Food, Beverage, and Labor Cost Controls Hardcover P
- ISBN
- 9780471429920
- Subject Area
- Business & Economics
- Publication Name
- Principles of Food, Beverage, and Labor Cost Controls
- Publisher
- Wiley
- Item Length
- 9.4 in
- Subject
- Industries / Hospitality, Travel & Tourism, Industries / Food Industry
- Publication Year
- 2005
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.6 in
- Features
- Revised
- Item Weight
- 45.7 Oz
- Item Width
- 7.9 in
- Number of Pages
- 656 Pages
About this product
Product Information
The premier financial management resource for today's foodservice managers Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control. This new Eighth Edition features: Detailed discussion of several approaches to controlling beverage sales The complete menu of a hypothetical restaurant, used throughout the text to illustrate cost control principles A separate chapter on menu engineering Additional student exercises on an accompanying disk containing Excel® spreadsheet applications Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is a time-tested, reliable resource for students in culinary and hospitality programs.
Product Identifiers
Publisher
Wiley
ISBN-10
0471429929
ISBN-13
9780471429920
eBay Product ID (ePID)
30505804
Product Key Features
Number of Pages
656 Pages
Language
English
Publication Name
Principles of Food, Beverage, and Labor Cost Controls
Publication Year
2005
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Features
Revised
Type
Textbook
Subject Area
Business & Economics
Format
Hardcover
Dimensions
Item Height
1.6 in
Item Weight
45.7 Oz
Item Length
9.4 in
Item Width
7.9 in
Additional Product Features
Edition Number
8
Intended Audience
Scholarly & Professional
LCCN
2004-006449
Dewey Edition
22
Number of Volumes
2 Vols.
Illustrated
Yes
LeafCats
2228, 378
Dewey Decimal
647.950681
Edition Description
Revised Edition
Lc Classification Number
Tx911.3.C65d57 2005
Table of Content
Preface.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 and Receiving Control.Chapter 5: Food Storing and Issuing Control.Chapter 6: Food Production Control I: Portions.Chapter 7: Food Production Control II: Quantities.Chapter 8: Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.Chapter 9: Monitoring Foodservice Operations II: Daily Food Cost.Chapter 10: Monitoring Foodservice Operations III: Actual versus Standard Food Costs.Chapter 11: Menu Engineering and Analysis.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.Glossary.Index.
Copyright Date
2006
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eBay item number:175438455487
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