Controlling food service costs : competency guide /
NRAEF ManageFirst
National Restaurant Association Educational Foundation.
- Upper Saddle River, N.J. : Pearson Prentice Hall, c2007.
- x, 196 pages : color illustration ; 28 cm.
- NRAEF ManageFirst program .
"A core credential topic of the NRAEF certificate program"--Cover. Includes index. At head of title: NRAEF ManageFirst.
Contents: Chapter 1 What is cost control? -- Chapter 2 A closer look at food cost -- Chapter 3 Using standardized recipes to determine standard portion cost -- Chapter 4 Cost control and the menu-determining selling prices and product mix -- Chapter 5 Controlling food costs in purchasing and receiving -- Chapter 6 Controlling food cost in storage and issuing -- Chapter 7 Controlling food cost in production -- Chapter 8 Controlling food cost in service and sales -- Chapter 9 Controlling labor costs.
English
0132283360 [paperback]
2006281216
Food service--Cost control.
Food service management.
"A core credential topic of the NRAEF certificate program"--Cover. Includes index. At head of title: NRAEF ManageFirst.
Contents: Chapter 1 What is cost control? -- Chapter 2 A closer look at food cost -- Chapter 3 Using standardized recipes to determine standard portion cost -- Chapter 4 Cost control and the menu-determining selling prices and product mix -- Chapter 5 Controlling food costs in purchasing and receiving -- Chapter 6 Controlling food cost in storage and issuing -- Chapter 7 Controlling food cost in production -- Chapter 8 Controlling food cost in service and sales -- Chapter 9 Controlling labor costs.
English
0132283360 [paperback]
2006281216
Food service--Cost control.
Food service management.