Food and beverage control / Douglas C. Keister
Material type:
TextPublication details: New Jersey : Prentice-Hall, c1990Edition: Second EditionDescription: xiii, 450 pages ; 24 cmISBN: - 133232395
- TX 911.3.C65 .K45 1990
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.C65 .K45 1990 (Browse shelf(Opens below)) | c.1 | Available | NULIB000002168 |
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| GC TX 911.3.C65 .B76 2006 The food service manager's guide to creative cost cutting : over 2,001 innovative and simple ways to save your food service operation thousands by reducing expenses / | GC TX 911.3.C65 .D58 2006 Principles of food, beverage, and labor cost controls / | GC TX 911.3.C65 .D67 2011 Food and beverage cost control / | GC TX 911.3.C65 .K45 1990 Food and beverage control / | GC TX 911.3.E4 .K37 2011 Managing technology in the hospitality industry / | GC TX 911.3.E4 .T47 2006 Hospitality information systems and E-commerce / | GC TX 911.3.F75 .I86 2010 Front office : management and operations / |
Includes bibliographical references and index.
The food and beverage service industry -- Organization for management -- Fundamentals of control -- Economics of the food and beverage industry -- Profit planning -- Breakeven analysis -- Payroll cost control -- Overhead cost control -- Food cost formulas -- The menu -- Pre-control and pre-costing the menu -- Menu pricing -- Employees' meals -- Food pruchasing control -- Food receiving control -- Food storeroom control -- Food production control -- Food service -- Sales and cash control -- Sales analysis -- Beverage and bar control -- Bar cost formulas -- Beverage purchasing, receiving, storing, and issuing control -- Wine and beer -- Problems of bar operation and the law -- Skulduggery -- Computers.
Sophomore level course in Food Service Management. Chapter on computers. Focus on management of all aspects of food and beverage control from cash flow to cost formulas. Extra market with food service managers.
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