Taylor's Library

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Controlling restaurant & food service food costs / by Douglas R. Brown.

By: Brown, Douglas Robert, 1960-.
Series: The Food service professionals guide to6. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Description: 142 p. : ill. ; 21 cm.ISBN: 0910627169.Other title: Controlling restaurant and food service food costs | Food costs.Subject(s): Food service -- Cost Control | Food pricesDDC classification: 647.950681
Contents:
Introduction - 1. Overview - 2. Math and cost ratios - 3. The menu, pricing and standardized recipes - 4. Purchasing - 5. Receiving - 6. Storage - 7. Production and service - 8. Security and safety - 9. Technology.
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 BRO (Browse shelf) 1 Available SCAFS,70006,03,AD 5000028932
Main Collection Taylor's Library-TU

Floor 4, Shelf 22 , Side 1, TierNo 1, BayNo 1

 647.950681 BRO (Browse shelf) 1 Available SHTEx,70002,03,AD 5000028926

"Provides practical and realistic examples on controlling costs, real world time tested examples from the experts, step-by-step descriptions of tools and techniques used to control costs"--Cover.

"365 insider secrets revealed!"--Cover.

Introduction - 1. Overview - 2. Math and cost ratios - 3. The menu, pricing and standardized recipes - 4. Purchasing - 5. Receiving - 6. Storage - 7. Production and service - 8. Security and safety - 9. Technology.