Foundations of Cost Control
Seiten
2012
Pearson (Verlag)
978-0-13-215655-4 (ISBN)
Pearson (Verlag)
978-0-13-215655-4 (ISBN)
Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Chapter 1: Introduction to Cost Control
Chapter 2: Basic Math
Chapter 3: Unit and Recipe Conversions
Chapter 4: Yields
Chapter 5: Recipe Costing
Chapter 6: Calculating Sales Price and Food Cost
Chapter 7: Beverage Control
Chapter 8: Control through the Purchasing Process
Chapter 9: Receiving, Storage, and Issuing Control
Chapter 10: Employee Organization and Scheduling
Chapter 11: Labor Management and Control
Chapter 12: Revenue Prediction
Chapter 13: Revenue Management
Chapter 14: Income Statements and Budgets
Chapter 15: A Discussion of Other Expenses
| Erscheint lt. Verlag | 10.2.2012 |
|---|---|
| Sprache | englisch |
| Maße | 212 x 274 mm |
| Gewicht | 620 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-13-215655-5 / 0132156555 |
| ISBN-13 | 978-0-13-215655-4 / 9780132156554 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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