Controlling food service costs : competency guide / National Restaurant Association Educational Foundation.
Material type:
TextSeries: NRAEF ManageFirst programPublisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Description: x, 196 pages : color illustration ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0132283360 [paperback]Other title: NRAEF ManageFirstSubject(s): Food service -- Cost control | Food service managementDDC classification: Online resources: Table of contents only | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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College Library | 647.95068 N21 2007 (Browse shelf) | Available | 3UCBL000020513 |
"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.
HRM
English
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