An edition of Foundations of cost control
(2011)
Foundations of cost control
by Daniel J. Traster
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Subjects
Education, Cost control, Finance, Textbooks, Food service, Mathematics, Education, united states, financePlaces
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Book Details
Table of Contents
Introduction to cost control
Basic math
Unit and recipe conversions
Yields
Recipe costing
Calculating sales price and food cost
Beverage control
Control through the purchasing process
Receiving, storage, and issuing control
Employee organization and scheduling
Labor management and control
Revenue prediction
Revenue management
Income statements and budgets
A discussion of other expenses.
Edition Notes
Includes bibliographical references and index.
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History
- Created October 23, 2011
- 8 revisions
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| November 1, 2022 | Edited by ImportBot | import existing book |
| December 10, 2021 | Edited by PartnerCoverBot | Added new cover |
| October 9, 2020 | Edited by ImportBot | import existing book |
| September 25, 2020 | Edited by MARC Bot | import existing book |
| October 23, 2011 | Created by LC Bot | Imported from Library of Congress MARC record |