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Table of Contents
The Challenge of Food and Beverage Operations
The Control Function
Determining Food and Beverage Standards
Operations Budgeting and Cost-Volume-Profit Analysis
The Menu: The Foundation for Control
Purchasing and Receiving Controls
Storing and Issuing Controls
Production and Serving Controls
Calculating Actual Food and Beverage Costs
Control Analysis, Corrective Action, and Evaluation
Preventing Theft of Revenue
Labor Cost Control
Implementing Labor Cost Controls