Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: To the Student.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. Bookseller Inventory #
Synopsis: Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
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