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COOKBOOKSBooks by Hrayr Berberoglu >  Cost Control Book



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
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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)


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