Practical Food and Beverage Cost Control
(Sprache: Englisch)
Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of...
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Klappentext zu „Practical Food and Beverage Cost Control “
Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company s profit and expense objectives. While emphasis is placed on the perspective of the the manager , focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.
Inhaltsverzeichnis zu „Practical Food and Beverage Cost Control “
Chapter 1: Overview of the Industry and the Managers RoleChapter 2: Menu DevelopmentPart 1: Purchasing StandardsChapter 3: Introduction to PurchasingChapter 4: Purchase SpecificationsChapter 5: Price and the VendorChapter 6: Purchasing ControlsPart 2: Beverage StandardsChapter 7: Introduction to BeveragesChapter 8: Beverage Procedures, From Start to FinishChapter 9: Beverage Controls and Service ProceduresPart 3: Cost Control StandardsChapter 10: Planning for Food Profit and ControlsChapter 11: Monthly Physical Inventory and Monthly Food Cost CalculationsChapter 12: Revenue and Cash Handling ControlChapter 13: Menu Analysis / Planning for SalesChapter 14: Staff Planning and Labor Cost ControlChapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB)Chapter 16: Budgeting and Manager ROI
Autoren-Porträt von Clement Ojugo
Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).
Bibliographische Angaben
- Autor: Clement Ojugo
- 2009, 2nd ed., 488 Seiten, Maße: 25,5 cm, Gebunden, Englisch
- Verlag: Delmar
- ISBN-10: 1428335447
- ISBN-13: 9781428335448
- Erscheinungsdatum: 22.04.2009
Sprache:
Englisch
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