Planning and control for food and beverage operations /
Ninemeier, Jack D
Planning and control for food and beverage operations / Jack D. Ninemeier. - 6 edición - Lansing, Michigan : Educational Institute, 2004. - 490 p. : il. - Educational Institute Books .
Incluye referencias bibliográficas, índice, etc
Introduction to food and beverage control -- The challenge of food and beverage operations -- The control function -- Planning for food and beverage control -- Determining food and beverage standards -- Operations budgeting and cost-volume-profit analysis -- The menu: The foundation for control -- Designing effective food and beverage control systems -- Purchasing and reveiving controls -- Storing and issuing controls -- Productions and serving controls -- Using information from the control system -- Calculation actual food and beverage costs -- Control analysis, corrective action, and evaluation -- Controlling revenue -- Revenue control -- Preventing theft of revenue -- Controlling, labor costs -- Labor cost control -- Implementing labor cost controls -- Index. Pte. 1. Cap. 1. 2. Pte. 2. Cap. 3. 4. 5. Pte. 3. 6. 7. 8. Pte. 4. Cap. 9. 10. Pte. 5. Cap. 11. 12. Pte. 6. 13. 14.
Recurso bibliográfico de la Colección General :
Disponible en la Biblioteca Central.
0866122621 (pasta blanda)
Administración Hotelera
Almacenamiento de Alimentos--Hoteles
Servicio de Alimentos y Bebidas
647.95 / N714
Planning and control for food and beverage operations / Jack D. Ninemeier. - 6 edición - Lansing, Michigan : Educational Institute, 2004. - 490 p. : il. - Educational Institute Books .
Incluye referencias bibliográficas, índice, etc
Introduction to food and beverage control -- The challenge of food and beverage operations -- The control function -- Planning for food and beverage control -- Determining food and beverage standards -- Operations budgeting and cost-volume-profit analysis -- The menu: The foundation for control -- Designing effective food and beverage control systems -- Purchasing and reveiving controls -- Storing and issuing controls -- Productions and serving controls -- Using information from the control system -- Calculation actual food and beverage costs -- Control analysis, corrective action, and evaluation -- Controlling revenue -- Revenue control -- Preventing theft of revenue -- Controlling, labor costs -- Labor cost control -- Implementing labor cost controls -- Index. Pte. 1. Cap. 1. 2. Pte. 2. Cap. 3. 4. 5. Pte. 3. 6. 7. 8. Pte. 4. Cap. 9. 10. Pte. 5. Cap. 11. 12. Pte. 6. 13. 14.
Recurso bibliográfico de la Colección General :
Disponible en la Biblioteca Central.
0866122621 (pasta blanda)
Administración Hotelera
Almacenamiento de Alimentos--Hoteles
Servicio de Alimentos y Bebidas
647.95 / N714