Description: About this productProduct InformationProduct IdentifiersPublisherPrentice Hall PTRISBN-100132283360ISBN-139780132283366eBay Product ID (ePID)124048868Product Key FeaturesAuthorNational Restaurant Association StaffPublication NameControlling Foodservice CostsFormatPerfectLanguageEnglishSeriesNraef Managefirst Program Ser.Publication Year2006TypeTextbookNumber of Pages208 PagesDimensionsItem Length8.3in.Item Height0.4in.Item Width10.8in.Item Weight20.6 OzAdditional Product FeaturesLc Classification NumberTx911.3.C65c66 2007Table of ContentChapter 1 What is Cost Control? · The Manager's Role in Cost Control · Types of Costs · The Cost Control Process Chapter 2 A Closer Look at Food Cost · Food Cost Defined · Calculating Food Cost · Calculating Food Cost Percentage Chapter 3 Using Standardized Recipes to Determine Standard Portion Control · What is Standardized Recipe? · Determining Standard Portion Control Chapter 4 Cost Control and the MenuDetermining Selling Prices and Product Mix · Determining Selling Prices for Menu Items · Market Forces Affecting Selling Prices · Menu Product Mix · Monitoring Menu-Related Costs Chapter 5 Controlling Food Costs in Purchasing and Receiving · Purchasing Procedures and Cost Control · Catering Purchases · Copyright Date2007Target AudienceCollege AudienceTopicIndustries / Hospitality, Travel & Tourism, Industries / Food IndustryLccn2006-281216IllustratedYesGenreBusiness & Economics
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Edition: 1st edition
Publish Year: 2006
Updated ISBN1: 0132175274
Updated ISBN2: 9780132175272
Number of Pages: 208 Pages
Language: English
Publication Name: Controlling Foodservice Costs
Publisher: Prentice Hall PTR
Item Height: 0.4 in
Subject: Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year: 2006
Item Weight: 20.6 Oz
Type: Textbook
Subject Area: Business & Economics
Item Length: 8.3 in
Author: National Restaurant Association Staff
Series: Nraef Managefirst Program Ser.
Item Width: 10.8 in
Format: Perfect
