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Controlling costs in foodservice

Controlling costs in foodservice

Material type
단행본
Personal Author
Leugers, Maureen.
Title Statement
Controlling costs in foodservice / Maureen Leugers.
Publication, Distribution, etc
Tinley Park, IL :   The Goodheart-Willcox Company, Inc.,   2014.  
Physical Medium
xiv, 289 p. : ill. (some color) ; 29 cm.
ISBN
9781619601666 (hdk.)
Content Notes
Principles of control in a foodservice operation -- Menu planning as a control tool -- Cost control in purchasing, receiving, storage, and inventory management -- Cost control from production to waste management -- Labor cost control -- Beverage cost control -- Facilities management as a cost control tool -- Operating budget and performance reports -- The capital budget -- Revenue control -- Financial management -- Controlling costs through technology.
Bibliography, Etc. Note
Includes bibliographical references (pages 273-278) and index.
Subject Added Entry-Topical Term
Food service -- Cost control.
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001 000045809828
005 20140905140926
008 130118s2014 ilua b 001 0 eng
010 ▼a 2012041680
020 ▼a 9781619601666 (hdk.)
035 ▼a (KERIS)REF000017035479
040 ▼a DLC ▼b eng ▼c DLC ▼e rda ▼d DLC ▼d 211010
042 ▼a pcc
050 0 0 ▼a TX911.3.C65 ▼b L48 2014
082 0 0 ▼a 647.95068 ▼2 23
084 ▼a 647.95068 ▼2 DDCK
090 ▼a 647.95068 ▼b L652c
100 1 ▼a Leugers, Maureen.
245 1 0 ▼a Controlling costs in foodservice / ▼c Maureen Leugers.
246 3 ▼a Controlling costs in food service
260 ▼a Tinley Park, IL : ▼b The Goodheart-Willcox Company, Inc., ▼c 2014.
300 ▼a xiv, 289 p. : ▼b ill. (some color) ; ▼c 29 cm.
504 ▼a Includes bibliographical references (pages 273-278) and index.
505 0 ▼a Principles of control in a foodservice operation -- Menu planning as a control tool -- Cost control in purchasing, receiving, storage, and inventory management -- Cost control from production to waste management -- Labor cost control -- Beverage cost control -- Facilities management as a cost control tool -- Operating budget and performance reports -- The capital budget -- Revenue control -- Financial management -- Controlling costs through technology.
650 0 ▼a Food service ▼x Cost control.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Education Reserves(Health Science)/ Call Number 647.95068 L652c Accession No. 141081903 Availability Available Due Date Make a Reservation Service B M

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