Controlling foodservice costs : competency guide /
At head of title: NRAEF ManageFirst.
National Restaurant Association Educational Foundation.
- Upper Saddle River, N.J. : Pearson Prentice Hall, c2007.
- x, 196 p. : col. ill. ; 28 cm.
- NRAEF ManageFirst program .
- NRAEF ManageFirst program. .
"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.