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Foodservice Book from C.H.I.P.S.

Understanding Foodservice Cost Control
An Operational Text for Food, Beverage, and Labor Costs
3rd Edition
by Edward E. Sanders

Understanding Foodservice Cost Control is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size.

Understanding Foodservice Cost Control serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals.

Contents

  1. About Operating Controls in the Foodservice Industry
  2. About Recipes
  3. About the Portion Cost
  4. About Purchasing
  5. Purchasing the Right Quantity
  6. About the Right Supplier
  7. About Receiving & Storing Products & Processing Invoices
  8. About Inventory & Inventory Control
  9. About Food Production Control
  10. About Food Cost & Food Cost Percent
  11. About Monitoring Sales
  12. About Menus, Menu Pricing, Sales Forecasts & Sales Analysis
  13. About Beverage Cost & Beverage Percent
  14. About Bar & Inventory Control
  15. About Beverage Production Control & Service
  16. About Controlling Payroll Costs & Employee Turnover
  17. About Measuring Staff Performance & Productivity
  18. About Operating Statements
  19. About Preparing Income Statements

Index

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Understanding Foodservice Cost Control
An Operational Text for Food, Beverage, and Labor Costs
3rd Edition
by Edward E. Sanders

2008 • 621 pages • $95.00 + shipping
Texas residents please add 6.75 % sales tax

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