Controlling Foodservice Costs PDF Download
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Author:
Publisher: Prentice Hall
ISBN: 9780132283366
Category : Food service
Languages : en
Pages : 0
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Book Description
"A core credential topic of the NRAEF certificate program"--Cover.
Author:
Publisher: Prentice Hall
ISBN: 9780132283366
Category : Food service
Languages : en
Pages : 0
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Book Description
"A core credential topic of the NRAEF certificate program"--Cover.
Author: National Restaurant Association
Publisher: Pearson
ISBN: 9780132724494
Category : Hospitality industry
Languages : en
Pages : 0
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Book Description
Appropriate for HUMAN RESOURCES MANAGEMENT & SUPERVISION courses within Culinary Arts and Hospitality Management departments. This text focuses on HUMAN RESOURCES MANAGEMENT & SUPERVISION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an online testing voucher to be used with the online version of the ManageFirst certification exam.
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author: Ehsan Zarei
Publisher: DMA4U
ISBN:
Category : Business & Economics
Languages : en
Pages : 266
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Book Description
Are you looking for a complete guide to Restaurant marketing? Your search ends here with this comprehensive book! This book offers 18 unique marketing strategies to help you succeed, providing an abundance of tips, tricks, ideas, and examples. Real-world ad copy examples are included for each marketing strategy, making it a powerful tool to re-imagine, think out of the box, see new possibilities, or even simply use the same ad copy samples to get started faster. You may have known a marketing strategy before, but when you have multiple ad copy examples about the same marketing strategy, it will open up your eyes to new ways that it can be done. This comprehensive guide offers a unique opportunity to generate fresh and innovative ideas, elevating your Restaurant marketing to the next level, with insights that only a marketing expert could provide. Whether you're a professional or just getting started, this book is the perfect resource to take your Restaurant marketing to the next level.
Author: Ulrich Steger
Publisher: John Wiley & Sons
ISBN: 0470858001
Category : Business & Economics
Languages : de
Pages : 320
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Book Description
Based on a wealth of empirical studies and case studies, this book explains the strategic choices companies have to make in order to remain consistent. In each chapter, real-life examples illuminate the key message managers should take away from the book. It offers a purely managerial viewpoint focused on what managers can do to manage the business enviroment in any situation.
Author: United States. Department of Defense
Publisher: United States Department of Defense
ISBN:
Category : History
Languages : en
Pages : 584
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Book Description
This two-in one resource includes the Tactical Commanders and Staff Toolkit plus the Liaison Officer Toolkit. Defense Support of Civil Authorities (DSCA)) enables tactical level Commanders and their Staffs to properly plan and execute assigned DSCA missions for all hazard operations, excluding Chemical, Biological, Radiological, Nuclear, high yield Explosives (CBRNE) or acts of terrorism. Applies to all United States military forces, including Department of Defense (DOD) components (Active and Reserve forces and National Guard when in Federal Status). This hand-on resource also may be useful information for local and state first responders. Chapter 1 contains background information relative to Defense Support of Civil Authorities (DSCA) including legal, doctinal, and policy issues. Chapter 2 provides an overview of the incident management processes including National Response Framework (NRF), National Incident Management Systems (NIMS), and Incident Command System (ICS) as well as Department of Homeland Security (DHS). Chapter 3 discuses the civilian and military responses to natural disaster. Chapter 4 provides a brief overview of Joint Operation Planning Process and mission analyis. Chapter 5 covers Defense Support of Civilian Authorities (DSCA) planning factors for response to all hazard events. Chapter 6 is review of safety and operational composite risk management processes Chapters 7-11 contain Concepts of Operation (CONOPS) and details five natrual hazards/disasters and the pertinent planning factors for each within the scope of DSCA.
Author: National Restaurant Association (U.S.)
Publisher: Pearson
ISBN: 9780132181662
Category : Hospitality industry
Languages : en
Pages : 0
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Book Description
Appropriate for HOSPITALITY & RESTAURANT MARKETING courses within Culinary Arts and Hospitality Management departments. This text focuses on HOSPITALITY & RESTAURANT MARKETING topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program(R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.
