Bidang Ilmu : Pariwisata

Penulis : Paul R. Dittmer dan J. Desmond Keefe

Abstrak :

This Book is About Introduction To Food, Beverage, And Labor Controls¹ : Cost And Sales Concepts, The Control Process, Cost/Volume/Profit Relationships. Food Control² : Food Purchasing And Receiving Control, Food Storing And Issuing Control, Food Production Control I: Portions, Food Production Control Ii: Quantities, Monitoring Foodservice Operations I: Monthly Inventory And Monthly Food Cost, Monitoring Foodservice Operations Ii: Daily Food Cost, Monitoring Foodservice Operations Iii: Actual Versus Standard Food Costs, Menu Engineering And Analysis, Controlling Food Sales. Beverage Control³ : Beverage Purchasing Control, Beverage Receiving, Storing, And Issuing Control, Beverage Production Control, Monitoring Beverage Operations, Beverage Sales Control. Labor Control⁴ : Labor Cost Considerations, Establishing Performance Standards, Training Staff, Monitoring Performance And Taking Corrective Action.