Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)
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| Автор | | Edward E. Sanders, Timothy H. Hill, Donna J. Faria |
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Содержание:
Рождественское чудо, Небесный сахар, Любимая игрушка, Царский офицер, Глашина копилка, Крест в огне не горит
Описание:
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical A?A€A?hands-onA?A€A? approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales...Похожие книги
