Cơ sở dữ liệu nghe nhìn
Understanding foodservice cost control : an operational text for food, beverage, and labor costs: 3rd ed.
Vật mang tin: CD
Mã phân loại:
647.95
Ký hiệu: 17239
Nhà xuất bản:
Prentice Hall
Số ĐKCB: 17239
Năm xuất bản:
2008
Chuyên ngành:
Tiếng Nhật thương mại
Ngôn ngữ: English
Nơi lưu trữ: 03 Quang Trung
Từ khóa: Foodservice-Cost control
Chủ đề:
Food and service management
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.