Planning and control for food and beverage operations
By: Jack D. Ninemeier, Ph.D., CHA
Edition: Eight edition.
Publisher: American Hotel & Lodging Educational Institute
Published: 2013
Place of publication: Lansing, Michigan
Language: eng
Number of pages: 491
ISBN-13: 9780866124157; 9780133418972
Subjects: Bartending; Food service management; Hotel management
Notes: includes index.

Includes bibliographical references and index.
Table of contents: title: The challenge of food and beverage operations; title: The control function; title: The menu:The foundation for control; title: Operations budgeting and cost-volume-profit analysis; title: Determining food and beverage standards; title: Purchasing and receiving controls; title: Storing and issuing controls; title: Production and serving controls; title: Calculating actual food and beverage costs; title: Control:Analysis, corrective action, and evaluation; title: Revenue control; title: Preventing theft of revenue; title: Labor cost control; title: Implementing labor cost controls