Purchasing, Cost Control, and Menu Management / Edition 1

Purchasing, Cost Control, and Menu Management / Edition 1

by Inc. Staff of John Wiley & Sons
     
 

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ISBN-10: 0470179163

ISBN-13: 2900470179160

Pub. Date: 04/01/2008

Publisher: Wiley

Product Details

ISBN-13:
2900470179160
Publisher:
Wiley
Publication date:
04/01/2008
Edition description:
New Edition
Pages:
687

Table of Contents

PREFACE.

PART 1: PURCHASING AND PRODUCT IDENTIFICATION.

1 The Purchase Specification: An Overall View (Andrew Hale Feinstein and John M. Stefanelli).

2 The Optimal Supplier (Andrew Hale Feinstein and John M. Stefanelli).

3 Typical Receiving Procedures (Andrew Hale Feinstein and John M. Stefanelli).

4 Fresh Produce (Andrew Hale Feinstein and John M. Stefanelli).

5 Processed Produce and Other Grocery Items (Andrew Hale Feinstein and John M. Stefanelli).

6 Dairy Products (Andrew Hale Feinstein and John M. Stefanelli).

7 Eggs (Andrew Hale Feinstein and John M. Stefanelli).

8 Poultry (Andrew Hale Feinstein and John M. Stefanelli).

9 Fish (Andrew Hale Feinstein and John M. Stefanelli).

10 Meat (Andrew Hale Feinstein and John M. Stefanelli).

11 Yield, Sizes and Capacities, and Measurement Conversion Tables (Francis T. Lynch).

PART 2: MANAGEMENT BY MENU.

12 Planning a Menu (Lendal H. Kotschevar and Marcel R. Escoffier).

13 Considerations and Limits in Menu Planning (Lendal H. Kotschevar and Marcel R. Escoffier).

14 Menu Pricing (Lendal H. Kotschevar and Marcel R. Escoffier).

15 Menu Mechanics (Lendal H. Kotschevar and Marcel R. Escoffier).

16 Accuracy in Menus and Menu Evaluation (Lendal H. Kotschevar and Marcel R. Escoffier).

PART 3: PLANNING AND COST CONTROL.

17 Managing Revenue and Expense (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

18 Determining Sales Forecasts (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

19 Managing the Cost of Food (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

20 Managing Food and Beverage Pricing (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

21 Controlling Other Expenses (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

22 Analyzing Results Using the Income Statement (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

23 Planning for Profit (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

24 Frequently Used Formulas for Managing Operations (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

INDEX.

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