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Planning and Control for Food and Beverage Operations with Answer Sheet (EI),9780133097276
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Planning and Control for Food and Beverage Operations with Answer Sheet (EI)

by ;
Edition:
7th
ISBN13:

9780133097276

ISBN10:
0133097277
Format:
Paperback
Pub. Date:
5/30/2012
Publisher(s):
Educational Institute
List Price: $100.00

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Questions About This Book?

What version or edition is this?
This is the 7th edition with a publication date of 5/30/2012.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

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Summary

Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In this edition, descriptions of most manually-based control procedures have been replaced with examples using technology. The book explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based referenced to illustrate the concepts discussed in the book.

Author Biography

About the Educational Institute

 

We Train The Best!

 

The American Hotel and Lodging Educational Institute (AHLEI) is the premier source for delivering quality hospitality education, training and professional certification that serves the needs of hospitality schools and industries worldwide.

The AHLEI meets and exceed its education and training mission by providing materials for all levels of hospitality personnel via: online learning, distance learning courses, videos, seminars, textbooks, and study guides.

 

Professional  certification  from the AHLEI is the ultimate distinction of professional excellence for the hospitality industry.  It certifies and validates competencies in conjunction with academia and industry experts for over 35 positions in the hospitality industry; designations from front-line to general manager, including the prestigious CHA - the Certified Hotel Administrator.

 

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

Revenue Control

Preventing Theft of Revenue

Labor Cost Control

Implementing Labor Cost Controls



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