Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs
ISBN-13:
9780131714878
ISBN-10:
0131714872
Edition:
3
Author:
Edward E. Sanders, Timothy H. Hill, Donna J. Faria
Publication date:
2007
Publisher:
Pearson College Div
Format:
Paperback
621 pages
FREE US shipping
Book details
ISBN-13:
9780131714878
ISBN-10:
0131714872
Edition:
3
Author:
Edward E. Sanders, Timothy H. Hill, Donna J. Faria
Publication date:
2007
Publisher:
Pearson College Div
Format:
Paperback
621 pages
Summary
Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (ISBN-13: 9780131714878 and ISBN-10: 0131714872), written by authors
Edward E. Sanders, Timothy H. Hill, Donna J. Faria, was published by Pearson College Div in 2007.
With an overall rating of 4.1 stars, it's a notable title among other
Hospitality, Travel & Tourism
(Industries, Service, Motivational, Management & Leadership, Engineering, Food Science, Agricultural Sciences) books. You can easily purchase or rent Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (Paperback) from BooksRun,
along with many other new and used
Hospitality, Travel & Tourism
books
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And, if you're looking to sell your copy, our current buyback offer is $0.46.
Description
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.
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