Food and beverage cost control / Clement Ojugo
Material type:
TextPublication details: Clifton Park, NY : Delmar Cengage Learning, c2010Edition: Philippine EditionDescription: xxv, 502 pages : illustrations ; 26 cmISBN: 9789814296304Subject(s): FOOD SERVICE -- COST CONTROLLOC classification: TX 911.3 .O38 2010
Books
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 911.3 .O38 2010 c.1 (Browse shelf (Opens below)) | c.1 | Available | NULIB000001229 | |
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 911.3 .O38 2010 c.2 (Browse shelf (Opens below)) | c.2 | Available | NULIB000013312 |
Includes index.
Chapter 1: Overview of the Industry and the Managers Role --
Chapter 2: Menu Development --
Part 1: Purchasing Standards --
Chapter 3: Introduction to Purchasing --
Chapter 4: Purchase Specifications --
Chapter 5: Price and the Vendor --
Chapter 6: Purchasing Controls --
Part 2: Beverage Standards --
Chapter 7: Introduction to Beverages --
Chapter 8: Beverage Procedures, From Start to Finish --
Chapter 9: Beverage Controls and Service Procedures --
Part 3: Cost Control Standards --
Chapter 10: Planning for Food Profit and Controls --
Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations --
Chapter 12: Revenue and Cash Handling Control --
Chapter 13: Menu Analysis / Planning for Sales --
Chapter 14: Staff Planning and Labor Cost Control --
Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) --
Chapter 16: Budgeting and Manager "ROI"
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