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THE COMPLETE FOOD AND BEVERAGE COST CONTROL BOOK
H. Berberoglu(Fifth Edition)
“A meticulously researched and written book offering excellent, practical advice to all restaurant and hotel operators.” H. U. Wandfluh, Vice President and Managing Director of Royal Sonesta Hotel, New Orleans.
Controlling all types of food and beverage costs is crucial, and may mean the difference between success and failure. This book deals with all cost control techniques applicable to any type of foodservice operation.
All control techniques are explained thoroughly, clearly and concisely. THE COMPLETE FOOD & BEVERAGE COST CONTROL BOOK also contains 50 case studies as well as exercises to reinforce the principles of control explained in the text.
Contents: Definition of control, objectives of controls, definition of cost, types of cost, organizing the controlling function, the control cycle, designing control forms, menu planning and its cost implications, measurements, yields, purchasing, receiving and storage, controlling food production, pilferage in food service operations, cash registers, cash systems, beverage controls, labour cost controls, management and productivity, controlling other expenses, break-even point calculations, case studies, exercises.
Softcover, Cerlox Bound, 236 Pages, ISBN 1-895861-24-1, Published 1996. ($60.00)
SET OF (62) BLANK FOOD AND BEVERAGE COST CONTROL FORMS
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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