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Food and beverage cost control / authored and edited by 3G E-learning LLC.

By: 3G E-learning LLCMaterial type: TextTextPublisher: New York, NY : 3G E-learning LLC, c2017Description: xii, 244 pages : color illustrations ; 24 cm. +1 computer discISBN: 978-1-68095-632-0Subject(s): Food service -- Cost control | Restauration collective -- Coût -- Contrôle | Catering establishments -- Finance -- ManagementLOC classification: TX911.3 | T47 2017
Contents:
1 - Overview of the industry 2 - Purchasing standards 3 - Introduction to beverages 4 - Cost control standards 5 - Staffing, analyzing and Roi 6 - Control and preservation of foods - Index
Summary: Key Features:  Covers all the aspects of food and beverage cost control.  Provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labor cost control.  Examines the issues involved in purchasing, storing, issuing, preparing and selling food and beverages within a hospitality operation.  Topics are logically arranged according to the course outline of the subject.  The use of simple language to facilitate better understanding of each chapter.  Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interests of students.  The provision of knowledge check test for every unit is given at the end of unit to strengthen the learning process of students.  Case study, Role model, keywords, and examples are also provided to enrich the knowledge of students. The DVD is also a useful tool for teachers to teach with digital resources in classroom and do a great job of illustrating skills and techniques that are otherwise difficult to explain.
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Item type Current location Collection Shelving location Call number Copy number Status Date due Barcode
Book Book Cavite State University - CCAT Campus
Book GCS CIR TX911.3 T47 2017 (Browse shelf) 1 copy Available R0012278

Includes bibliographical references and index.

1 - Overview of the industry 2 - Purchasing standards 3 - Introduction to beverages 4 - Cost control standards 5 - Staffing, analyzing and Roi 6 - Control and preservation of foods - Index


Key Features:

 Covers all the aspects of food and beverage cost control.
 Provides the fundamentals for gathering information, developing forms and procedures, assessing and evaluating the information and applying the results to maintain efficient food, beverage and labor cost control.
 Examines the issues involved in purchasing, storing, issuing, preparing and selling food and beverages within a hospitality operation.
 Topics are logically arranged according to the course outline of the subject.
 The use of simple language to facilitate better understanding of each chapter.
 Illustrative examples of varying difficulties, wherever needed, are presented to enhance the interests of students.
 The provision of knowledge check test for every unit is given at the end of unit to strengthen the learning process of students.
 Case study, Role model, keywords, and examples are also provided to enrich the knowledge of students.

The DVD is also a useful tool for teachers to teach with digital resources in classroom and do a great job of illustrating skills and techniques that are otherwise difficult to explain.

In English text.

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