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Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.

Contributor(s): Educational Foundation (National Restaurant Association).
Series: NRAEF ManageFirst program: Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Description: x, 196 p. : col. ill. ; 28 cm.ISBN: 0132283360 (pbk.); 9780131589124 (pbk.); 0131589121 (pbk.).Other title: [At head of title: NRAEF ManageFirst.].Subject(s): Food service -- Cost Control | Food service | Food service managementDDC classification: 647.95068
Contents:
1. What is cost control? - 2. A closer look at food cost - 3. Using standardized recipes to determine standard portion cost - 4. Cost control and the menu-determining selling prices and product mix - 5. Controlling food costs in purchasing and receiving - 6. Controlling food costs in Storage and issuing - 7. Controlling food cost in production - 8. Controlling food cost in service and sales - 9. Controling labor costs.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.95068 CON (Browse shelf) 1 Available SCAFS,70006,03,AD 5000028940

"A core credential topic of the NRAEF certificate program"--Cover.

Includes index.

"Competency guide with online examination voucher"--Cover.

1. What is cost control? - 2. A closer look at food cost - 3. Using standardized recipes to determine standard portion cost - 4. Cost control and the menu-determining selling prices and product mix - 5. Controlling food costs in purchasing and receiving - 6. Controlling food costs in Storage and issuing - 7. Controlling food cost in production - 8. Controlling food cost in service and sales - 9. Controling labor costs.