Foodservice Profitability: A Control Approach

Edward E. Sanders, Timothy H. Hill

Informasi Dasar

20 kali
15.01.1325
647.950 682
Buku - Circulation (Dapat Dipinjam)
14 A

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.

Subjek

FOOD SERVICES
 

Katalog

Foodservice Profitability: A Control Approach
0-13-112111-1
xiV, 449p.: il.; 29cm + index
Indonesia

Sirkulasi

Rp. 0
Rp. 1.000
Ya

Pengarang

Edward E. Sanders, Timothy H. Hill
Perorangan
 
 

Penerbit

Prentice Hall
New York
1998

Koleksi

Kompetensi

  • DHG1D2 - TATA BOGA I
  • DHG1J2 - TATA BOGA II
  • DHG2F2 - TATA BOGA III
  • DHH1D3 - TATA BOGA I
  • DHH1H3 - TATA BOGA II
  • DHH2D3 - TATA BOGA III

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