Tóm tắt:

Book contents include: About operating controls in the foodservice industry, about recipes, about the portion cost, about purchasing; purchasing the "right quantity", about the "right supplier", about receiving storing products processsing invoices, about inventory inventory control, about food production control, about food cost food cost percentage, monitoring sales, menus, menu pricing, sales forecasts, sales analysis, about beverage production control service, beverage cost beverage cost percentage, bar inventory control, controling payroll costs employee turnover, measuring staff performance productivity, operating statements, preparing income statements.