Food and beverage cost control / Clement Ojugo
Material type:
TextPublication details: Clifton Park, New York : Delmar Cengage Learning, c2010Edition: Philippine EditionDescription: xxv, 502 pages : illustrations ; 26 cmISBN: - 9789814296304
- TX 911.3 .O38 2010
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3 .O38 2010 c.1 (Browse shelf(Opens below)) | c.1 | Available | NULIB000001229 |
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| GC TX 911.3 .L55 2010 Food and beverage service / | GC TX 911.3 .M33 .J66 2008 Culinary calculations : simplified math for culinary professionals / | GC TX 911.3 .N44 2004 Food and Beverage Management and Cost Control / | GC TX 911.3 .O38 2010 c.1 Food and beverage cost control / | GC TX 911.3 .O38 2010 c.2 Food and beverage cost control / | GC TX 911.3 .P8 .F45 2008 Purchasing : selection and procurement for the hospitality industry / | GC TX 911.3 .S47 2014 ServSafe coursebook : updated with the 2013 FDA Food Code. |
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"
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