Foodservice Profitability: A Control Approach
Edward E. Sanders, Timothy H. Hill
Informasi Umum
Kode
15.01.1325
Klasifikasi
647.950 682 - Restaurants-Design and Construction
Jenis
Buku - Circulation (Dapat Dipinjam)
Subjek
Food Services
No. Rak
Tel-U Gedung Manterawu Lantai 5 : Rak 14 A
Tel-U Purwokerto : Rak 7
Dilihat
117 kali
Informasi Lainnya
Abstraksi
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.
- DHG1D2 - TATA BOGA I
- DHG1J2 - TATA BOGA II
- DHG2F2 - TATA BOGA III
- DHH1D3 - TATA BOGA I
- DHH1H3 - TATA BOGA II
- DHH2D3 - TATA BOGA III
Koleksi & Sirkulasi
Tersedia 2 dari total 2 Koleksi
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Pengarang
| Nama | Edward E. Sanders, Timothy H. Hill |
| Jenis | Perorangan |
| Penyunting | |
| Penerjemah |
Penerbit
| Nama | Prentice Hall |
| Kota | New York |
| Tahun | 1998 |
Sirkulasi
| Harga sewa | IDR 0,00 |
| Denda harian | IDR 1.000,00 |
| Jenis | Sirkulasi |
