Foundations of cost control

Foundations of cost control

Bibliographic Details
Main Author: Traster, Daniel
Resource Type: Book
Language:English
Published: Boston Prentice Hall c2013.
Subjects:
Food service > Cost control > Textbooks.
Food service > Mathematics > Textbooks.
Table of Contents:
  • 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.