Foundations of cost control / Daniel Traster.
By: Traster, Daniel
Publisher: Boston : Prentice Hall, c2013Description: xii, 271 p. : ill. ; 28 cmISBN: 9780132156554; 0132156555Subject(s): Food service -- Cost control -- Textbooks | Food service -- Mathematics -- TextbooksDDC classification: 647.95068/1 LOC classification: TX911.3.C65 | T73 2013| Item type | Current location | Home library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Circulation | Sibalom | Sibalom Circulation | 647.950681 T775 2013 (Browse shelf) | 1 | Available | UAMAIN 20931 |
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| 647.950681 D692 2011 Food and beverage cost control / | 647.950681 D692 2016 Food & beverage cost control / | 647.950681 D692 2016 Food & beverage cost control / | 647.950681 T775 2013 Foundations of cost control / | 647.950682 2001 Successful restaurant design / | 647.950688 H33f 2000 Bar and service : levels 1 and 2 / | 647.950688 H33f 2000 Bar and service : levels 1 and 2 / |
Includes index.
Introduction to cost control -- Basic math -- Unit and recipe conversions -- Yields -- Recipe costing -- Calculating sales price and food cost -- Beverage control -- Control through the purchasing process -- Receiving, storage, and issuing control -- Employee organization and scheduling -- Labor management and control -- Revenue prediction -- Revenue management -- Income statements and budgets -- A discussion of other expenses.
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