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Textbook
Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9eISBN: 978-0-470-14056-7
Paperback
176 pages
October 2008, ©2009
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Part I: Introduction to Food, Beverage, and Labor Cost 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: Portions.
Chapter 7. Food Production Control II: Quantities.
Chapter 8. Monitoring Food service Operations: 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.
Study Guide Solutions.
Related Titles
Accounting
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