Understanding Foodservice Cost Control by Edward E. Sanders, Timothy H. Hill (2000, Hardcover) 
Understanding Foodservice Cost Control by Edward E. Sanders, Timothy H. Hill (2000, Hardcover)

 
Understanding Foodservice Cost Control by Edward E. Sanders, Timothy H. Hill (2000, Hardcover)

Publisher: Prentice Hall
Publication Date: 2000-10-01
Language: English
Format: Hardcover
ISBN-10: 0130321826
ISBN-13: 9780130321824
Product ID: EPID891963
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Details
Publication Date:2000-10-01

Size
Length:428 pages
Height:11.0 in
Width:8.5 in
Thickness:1.0 in
Weight:41.6 oz

Publisher's Note
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical "hands-on" approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.

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