Amazon cover image
Image from Amazon.com

Food and beverage cost control / Clement Ojugo

By: Material type: TextTextPublication details: Clifton Park, New York : Delmar Cengage Learning, c2010Edition: Philippine EditionDescription: xxv, 502 pages : illustrations ; 26 cmISBN:
  • 9789814296304
Subject(s): LOC classification:
  • TX 911.3 .O38 2010
Contents:
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"
Item type: Books
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3 .O38 2010 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000013312

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"

There are no comments on this title.

to post a comment.