Food and beverage cost control /
Ojugo, Clement
Food and beverage cost control / Clement Ojugo - Philippine Edition - Clifton Park, New York : Delmar Cengage Learning, c2010 - xxv, 502 pages : illustrations ; 26 cm.
Includes index.
Chapter 1: Overview of the Industry and the Managers Role -- Chapter 2: Menu Development -- Part 1: Purchasing Standards -- Chapter 3: Introduction to Purchasing -- Chapter 4: Purchase Specifications -- Chapter 5: Price and the Vendor -- Chapter 6: Purchasing Controls -- Part 2: Beverage Standards -- Chapter 7: Introduction to Beverages -- Chapter 8: Beverage Procedures, From Start to Finish -- Chapter 9: Beverage Controls and Service Procedures -- Part 3: Cost Control Standards -- Chapter 10: Planning for Food Profit and Controls -- Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter 12: Revenue and Cash Handling Control -- Chapter 13: Menu Analysis / Planning for Sales -- Chapter 14: Staff Planning and Labor Cost Control -- Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter 16: Budgeting and Manager "ROI"
9789814296304
FOOD SERVICE -- COST CONTROL
TX 911.3 .O38 2010
Food and beverage cost control / Clement Ojugo - Philippine Edition - Clifton Park, New York : Delmar Cengage Learning, c2010 - xxv, 502 pages : illustrations ; 26 cm.
Includes index.
Chapter 1: Overview of the Industry and the Managers Role -- Chapter 2: Menu Development -- Part 1: Purchasing Standards -- Chapter 3: Introduction to Purchasing -- Chapter 4: Purchase Specifications -- Chapter 5: Price and the Vendor -- Chapter 6: Purchasing Controls -- Part 2: Beverage Standards -- Chapter 7: Introduction to Beverages -- Chapter 8: Beverage Procedures, From Start to Finish -- Chapter 9: Beverage Controls and Service Procedures -- Part 3: Cost Control Standards -- Chapter 10: Planning for Food Profit and Controls -- Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter 12: Revenue and Cash Handling Control -- Chapter 13: Menu Analysis / Planning for Sales -- Chapter 14: Staff Planning and Labor Cost Control -- Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter 16: Budgeting and Manager "ROI"
9789814296304
FOOD SERVICE -- COST CONTROL
TX 911.3 .O38 2010