Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.
Tipo de material:
TextoDetalles de publicación: Hoboken, N.J. : J. Wiley, c2009Edición: 9a edDescripción: xiv, 633 p. : il. ; 25 cm. + 1 disco compacto 4 3/4 plgISBN: - 9780471783473 (cloth/CD : alk. paper)
- TX911 .3 .C65 D617 2009
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX911 .3 .C65 D617 2009 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 023255 | |||
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX911 .3 .C65 D617 2009 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomia | 023256 | |||
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Libros
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX911 .3 .C65 D617 2009 (Navegar estantería(Abre debajo)) | 3 | Disponible | Gastronomia | 023257 |
Para disco compacto véase: DC TX911 .3 .C65 D617 2009
incluye glosario e índice
Contents - Preface - Acknowledgments - P.1. Introduction to Food - C.1. Cost and Sales Concepts - C.2. The Control Process - C.3. Cost/Volume/Profit Relationships - P.2. Food Control - C.4. Food Purchasing and Receiving Control - C.5. Food Storing and Issuing Control -- Diskette Exercises - C.6. Food Production Control I: Portions -- Questions and Problems -- C.7. Food production control II: Quantities -- C.8. Monitoring foodservice operations I: Monthly inventory and monthly food cost -- C.9. Monitoring foodservice operations II: Daily food cost -- C.10. Monitoring foodservice operations III: Actual versus standard food costs -- C.11. Menu engineering and analysis -- C.12. Controlling food sales -- P.3. Beverage control -- C.13. Beverage purchasing control -- C.14. Beverage receiving, storing, and issuing control -- C.15. Beverage production control -- C.16. Monitoring beverage operations -- C.17. Beverage sales control -- P.4. Labor control -- C.18. Labor cost considerations -- C.19. Establishing performance standards -- C.20. Training staff -- C.21. Monitoring performance and taking corrective action -- Glossary.
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