Controlling foodservice costs / competency guide; National Restaurant Association Educational Foundation.
Series NRAEF ManageFirst programUpper Saddle River, N.J.: Pearson Prentice Hall"; 2007Descripción: x, 196 p. col. ill. 28 cmTipo de contenido:- 0132283360
- NRAEF ManageFirst
- 647.95068 22
- TX911.3.C65 C66 2007
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX911.3 .C65 C66 2007 (Navegar estantería(Abre debajo)) | Disponible | 50000003229373 |
Descripciones mejoradas de Syndetics:
Appropriate for Cost Control courses within Culinary Arts and Hospitality Management departments. A Competency Guide and exam which is focused on Controlling Foodservice Costs. This Competency Guide includes essential content focused on Controlling Foodservice Costs., plus learning activities, case studies, professional profiles, research topics and more. Designed to support a core textbook or function as a standalone text with ancillaries to provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The Competency Guide and exam is part of the NRAEF ManageFirst Programfrom the National Restaurant Association Educational Foundation. This management training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.* sheet. If you would like to order the Competency Guide with an online exam voucher click here. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst. *Certificate awarded upon successful exam completion. NRAEF ManageFirst ProfessionalaCredential awarded upon successful completion of five required ManageFirst exams and fulfillment of industry work experience requirement.
"A core credential topic of the NRAEF certificate program"--Cover.
Includes index.
At head of title: NRAEF ManageFirst.
Tabla de contenidos provista por Syndetics
- Chapter 1 What is Cost Control?
- The Managerrsquo;s Role in Cost Control
- Types of Costs
- The Cost Control Process
- Chapter 2 A Closer Look at Food Cost
- Food Cost Defined
- Calculating Food Cost
- Calculating Food Cost Percentage
- Chapter 3 Using Standardized Recipes to Determine Standard Portion Control
- What is Standardized Recipe?
- Determining Standard Portion Control
- Chapter 4 Cost Control and the Menundash;Determining Selling Prices and Product Mix
- Determining Selling Prices for Menu Items
- Market Forces Affecting Selling Prices
- Menu Product Mix
- Monitoring Menu-Related Costs
- Chapter 5 Controlling Food Costs in Purchasing and Receiving
- Purchasing Procedures and Cost Control
- Catering Purchases
- Butcher Test
- Receiving Procedures and Cost Control
- Chapter 6 Controlling Food Cost in Storage and