Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer.
By: Ojugo, Clement
.
Contributor(s): Rymer, Todd.
Publisher: Albany, NY : Delmar Publishers, c1999Description: xxiv, 404 p. : ill. ; 24 cm.ISBN: 0766800385; 9780766800380.Other title: Practical food and beverage cost control.Subject(s): Food service -- Cost Control | Food service management | Food service employeesDDC classification: 647.950681
Contents:
1. An overview of the industry and the manager 2. Planning the sales. 3. The purchasing department 4. Planning for food profit and controls. 5. Monthly physical inventory and monthly food cost calculations 6. Beverage profitability and controls 7. Guest check and cash handling controls 8. Staff planning 9. Analyzing cost-volume-profit (CVP) relationships and marginal contribution break-even (MCB) 10. Data base information and computer systems.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1 |
647.950681 OJU 1999 (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000024097 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1 |
647.950681 OJU (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000030233 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1 |
647.950681 OJU (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000028868 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 647.950681 MIL 1996 Menu pricing & strategy / | 647.950681 MIL 1996 Menu pricing & strategy / | 647.950681 OJU Practical food & beverage cost control / | 647.950681 OJU Practical food & beverage cost control / | 647.950681 OJU 1999 Practical food & beverage cost control / | 647.950681 OJU 2010 Practical food & beverage cost control / | 647.950681 PAV Fundamental principles of restaurant cost control / |
1. An overview of the industry and the manager 2. Planning the sales. 3. The purchasing department 4. Planning for food profit and controls. 5. Monthly physical inventory and monthly food cost calculations 6. Beverage profitability and controls 7. Guest check and cash handling controls 8. Staff planning 9. Analyzing cost-volume-profit (CVP) relationships and marginal contribution break-even (MCB) 10. Data base information and computer systems.