Food and beverage cost control /
authored and edited by 3G E-learning LLC.
- New York, NY : 3G E-learning LLC, c2017.
- xii, 244 pages : color illustrations ; 24 cm. +1 computer disc.
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.
978-1-68095-632-0
Food service--Cost control.
Restauration collective --Contrôle. --Coût
Catering establishments --Management. --Finance
TX911.3 / T47 2017
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.
978-1-68095-632-0
Food service--Cost control.
Restauration collective --Contrôle. --Coût
Catering establishments --Management. --Finance
TX911.3 / T47 2017