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More About This Title Principles of Food, Beverage, and Labor Cost Controls,Sixth Edition Student Workbook
English
The late GERALD G. GRIFFIN was a faculty member at the New York City Technical College of The City University of New York.
English
Cost and Sales Concepts.
The Control Process.
Cost/Volume/Profit Relationships.
FOOD CONTROL.
Food Purchasing Control.
Food Receiving Control.
Food Storing and Issuing Control.
Food Production Control I: Portions.
Food Production Control II: Quantities.
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost.
Monitoring Foodservice Operations II: Daily Food Cost.
Monitoring Foodservice Operations III: Actual Versus Standard Food Costs.
Controlling Food Sales.
BEVERAGE CONTROL.
Beverage Purchasing Control.
Beverage Receiving, Storing, and Issuing Control.
Beverage Production Control.
Monitoring Beverage Operations.
Beverage Sales Control.
LABOR CONTROL.
Labor Cost Considerations.
Establishing Performance Standards.
Training Staff.
Monitoring Performance and Taking Corrective Action.
Afterword.
Appendix.
Glossary.
Index.
