Recommended Books Section
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSBooks by Hrayr Berberoglu >  Cost Control Book



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide


H. Berberoglu

Today, controlling all costs is an absolute must for profitability. This publication covers over and above food and beverage costs, payroll controls, other expense containment, tracking of employee productivity, controlling accounts payables, receivables, and the productivity of office employees.
The 50 exercises in the appendix will help students understand the function of each form.  Case Studies demonstrate, through discussion, how problems occur and can be solved.
A book that will pay for itself many times over in a short period. 

Contents:  Definition of control, objectives of controls, definition of cost, types of cost, organizing the controlling function, the control cycle, designing of control, forms, menu planning and its implications on cost, measurements, yields, purchasing, receiving and storage, controlling food production, pilferage in foodservice operations, cash registers, cash systems, beverage controls, labour cost controls, management and productivity, controlling other expenses, computerized controls, controlling the rooms' operations, controlling office employees, controlling the accounting department, break-even point studies, case studies, exercises.

Softcover, Cerlox Bound, 411 Pages, ISBN 1-895861-14-4, Published 1993. ($50.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)



 You are here > Home

COOKBOOKSBooks by Hrayr Berberoglu >  Cost Control Book
Copyright notice




Popular Pages