Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.
Questions About This Book?
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
- The eBook copy of this book is not guaranteed to include any supplemental materials. Typically only the book itself is included.
Table of Contents
Part I Introduction to Food and Beverage Control
1 The Challenge of Food and Beverage Operations
2 The Control Function
Part II Planning for Food and Beverage Control
3 The Menu: The Foundation for Control
4 Operations Budgeting and Cost-Volume-Profit Analysis
5 Determining Food and Beverage Standards
Part III Designing Effective Food and Beverage Control Systems
6 Purchasing and Receiving Controls
7 Storing and Issuing Controls8 Production and Serving Controls
Part IV Using Information from the Control System
9 Calculating Actual Food and Beverage Costs
10 Control: Analysis, Corrective Action, and Evaluation
Part V Controlling Revenue
11 Revenue Control
12 Preventing Theft of Revenue
Part VI Controlling Labor Costs
13 Labor Cost Control
14 Implementing Labor Cost Controls