Foundations of cost control - Traster, Daniel (Boston Prentice Hall, 2013)
Introduction to cost control -- Basic math -- Unit and recipe conversions -- Yields -- Recipe costing -- Calculating sales price and food cost -- Beverage control -- Control through the purchasing process -- Receiving, storage, and issuing control -- Employee organization and scheduling -- Labor management and control -- Revenue prediction -- Revenue management -- Income statements and budgets -- A discussion of other expenses.
Keywords: Food service -- Cost control -- Textbooks; Food service -- Mathematics -- Textbooks