Нравится LibRing?
Расскажи друзьям:
Edward E. Sanders, Timothy H. Hill, Donna J. Faria

Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)

Обложка книги Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs (3rd Edition)

Книгу можно купить в интернет-магазинах:

· OZON.ru 12030р. [Проверить наличие]
ISBN: 0131714872
Издательство: Prentice Hall
Год издания: 2007
Страниц: 640
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical A?A?A?hands-onA?A?A? approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales...
Посмотрите другие книги этой тематики: