Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs [Lingua Inglese] - Brossura

Sanders, Edward E.; Hill, Timothy H.; Faria, Donna J.

Brossura

ISBN 10: 0131714872 ISBN 13: 9780131714878

Casa editrice: Pearson College Div, 2007

Riassunto

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” 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 forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.

Su questo libro

Product Description

Book by Sanders Edward E Hill Timothy Faria Donna J

Dettagli dell'edizione

• Editore: Pearson College Div
• Data di pubblicazione: 2007
• Lingua: Inglese
• ISBN 10: 0131714872
• ISBN 13: 9780131714878
• Rilegatura: Copertina flessibile
• Numero edizione: 3
• Numero di pagine: 621
• Contatto del produttore: non disponibile
• Persona responsabile: Pearson; riccardo.bacigalupo@sanoma.it; ; Sanoma Italia Via Arconati, 1 �; Milano; Italia