Planning and Control for Food and Beverage Operations – Ninth Edition (includes Exam Sheet)

00464CIN09ENGE

BOOK INCLUDES EXAM SHEET FOR CERTIFICATION

Jack D. Ninemeier

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CONTENTS

 

  1. The Challenging of Food and Beverage Operations

  2. The Control Function

  3. The Menu: The Foundation for Control

  4. Operations Budgeting and Cost-Volume-Profit Analysis

  5. Determining Food and Beverage Standards

  6. Purchasing and Receiving Controls

  7. Storing and Issuing Controls

  8. Production and Serving Controls

  9. Calculating Actual and Beverage Costs

  10. Control: Analysis, Corrective Action, and Evaluation

  11. Revenue Control

  12. Preventing Revenue Theft

  13. Labor Cost Control

  14. Implementing Labor Cost Control

©2019 by American Hospitality Institute of Myanmar.