Daniel Traster
Foundations of Cost Control
Paperback Engels 2012 9780132156554Levertijd ongeveer 9 werkdagen
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Samenvatting
For courses in Culinary Cost Control.
Cost Control: A Fundamental Approach inspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages students to think critically about the material, promoting a deeper understanding of cost control.
Specificaties
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Inhoudsopgave
<p style="MARGIN: 0px">Chapter 1: Introduction to Cost Control</p> <p style="MARGIN: 0px">Chapter 2: Basic Math</p> <p style="MARGIN: 0px">Chapter 3: Unit and Recipe Conversions</p> <p style="MARGIN: 0px">Chapter 4: Yields</p> <p style="MARGIN: 0px">Chapter 5: Recipe Costing</p> <p style="MARGIN: 0px">Chapter 6: Calculating Sales Price and Food Cost</p> <p style="MARGIN: 0px">Chapter 7: Beverage Control</p> <p style="MARGIN: 0px">Chapter 8: Control through the Purchasing Process</p> <p style="MARGIN: 0px">Chapter 9: Receiving, Storage, and Issuing Control</p> <p style="MARGIN: 0px">Chapter 10: Employee Organization and Scheduling</p> <p style="MARGIN: 0px">Chapter 11: Labor Management and Control</p> <p style="MARGIN: 0px">Chapter 12: Revenue Prediction</p> <p style="MARGIN: 0px">Chapter 13: Revenue Management</p> <p style="MARGIN: 0px">Chapter 14: Income Statements and Budgets</p> <p style="MARGIN: 0px">Chapter 15: A Discussion of Other Expenses</p>
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