The Menu and the Cycle of Cost Control PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Menu and the Cycle of Cost Control PDF full book. Access full book title The Menu and the Cycle of Cost Control by Paul J. Mcvety. Download full books in PDF and EPUB format.
Author: Paul J. Mcvety
Publisher:
ISBN: 9781792468933
Category :
Languages : en
Pages : 277
Get Book Here
Book Description
Features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs and analyse sales.
Author: Paul J. Mcvety
Publisher:
ISBN: 9781792468933
Category :
Languages : en
Pages : 277
Get Book Here
Book Description
Features current information on menu development, trends and concepts, cost control and sales analysis documents, industry-related law and requirements, as well as the necessary control procedures and mathematical processes to help to control costs and analyse sales.
Author: Paul J. McVety
Publisher:
ISBN: 9780757513435
Category : Food service
Languages : en
Pages : 331
Get Book Here
Book Description
Author: Susan Desmond Marshall
Publisher:
ISBN: 9781465254672
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Kendall Hunt Publishing Company
Publisher:
ISBN: 9781524906153
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 0470251387
Category : Business & Economics
Languages : en
Pages : 577
Get Book Here
Book Description
Provides the theory, instruction, and practical skills needed to manage the functions of cost control, setting budgets and accurately pricing goods and services in the hospitality management and culinary business. --From publisher description.
Author: Paul J. McVety
Publisher:
ISBN: 9781465251954
Category : Food service
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 349
Get Book Here
Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
Get Book Here
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: Paul J. McVety
Publisher: John Wiley & Sons
ISBN: 0470072679
Category : Cooking
Languages : en
Pages : 277
Get Book Here
Book Description
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Author: Paul J. McVety
Publisher:
ISBN: 9780787265977
Category : Food service
Languages : en
Pages : 0
Get Book Here
Book Description
