Planning and control for food and beverage operations

Physical dimension

Summary / review / table of contents

The challenge of food and beverage operations --
The control function --
The menu:The foundation for control --
Operations budgeting and cost-volume-profit analysis --
Determining food and beverage standards --
Purchasing and receiving controls --
Storing and issuing controls --
Production and serving controls --
Calculating actual food and beverage costs --
Control:Analysis, corrective action, and evaluation --
Revenue control --
Preventing theft of revenue --
Labor cost control --
Implementing labor cost controls

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