MARC Record from marc_nuls

LEADER: 03790pam 22003854a 4500
001 9921168070001661
005 20150423133501.0
008 020820s2003 flua b 001 0 eng
010 $a 2002013540
020 $a0910627169 (pbk. : alk. paper)
035 $a(CSdNU)u250690-01national_inst
035 $a(OCoLC)50478425
035 $a(OCoLC)50478425
037 $a1139455$bQBI
040 $aDLC$cDLC$dQBX$dBAKER$dOrPss
042 $apcc
049 $aCNUM
050 00 $aTX911.3.C65$bB74 2003
082 00 $a647.95/068/1$221
100 1 $aBrown, Douglas Robert,$d1960-
245 10 $aControlling restaurant & food service food costs /$cby Douglas R. Brown.
246 30 $aFood costs
246 3 $aControlling restaurant and food service food costs
260 $aOcala, Fla. :$bAtlantic Pub. Group,$cc2003.
300 $a142 p. :$bill. ;$c21 cm.
440 0 $aFood service professionals guide to ;$v6
504 $aIncludes bibliographical references and index.
505 0 $aGetting Organized -- Food Sales and Costs Survey -- What Does Your Food-Cost Percentage Really Mean? -- Food Cost Control Records - Get it Right -- Get Computerized -- The Key to Controlling Food Cost is Reconciliation -- Practical Examples -- 75 Possible Food-Cost Problem Areas -- Math and Cost Ratios -- The Beginning Inventory -- The Ending Inventory -- Food-Cost Percentage -- Cost Calculations - The Basics -- Weighted Food-Cost Percentage -- Daily Food-Cost Analysis -- Raising Prices -- The Menu, Pricing and Standardized Recipes -- Menu Sales -- Pricing -- Food-Cost Tracking -- Recipe Information -- Yield Costs -- Menu Pricing -- How Indirect Factors Can Help Increase Profits -- Calculating Entree and Meal Food Cost -- Math and Costing Software -- Food-Cost Percentage Pricing -- Factor Pricing -- Actual-Cost Pricing -- Gross Profit Pricing -- Prime Cost Pricing -- Additional Ways to Determine Prices -- Other Factors That Will Help You Determine Prices -- Menu Sales Analysis -- Analysis Simplified -- Analyze and Classify Your Menu Sales Mix -- Purchasing -- Inventory Levels -- Purchasing and Ordering -- Purchasing Specifications -- Purchasing and Inventory Software -- Inventory, Storage and Accounts Payable -- Perpetual Inventory -- Purchasing Kickbacks and Gifts -- Purchasing Ideas -- Receiving -- Goals -- Receiving Policy -- Receiving Tips -- Storage -- Dry Storage -- Refrigerated Storage -- Deep Chilling -- Frozen Storage -- Organize Your Storage Areas -- Storage Spoilage Prevention -- Issuing -- Production and Service -- Involve the Crew -- Kitchen Space -- Kitchen Design -- Cooking Procedure Tips -- Thermometers and Cooking Temperatures -- Calibrating a Thermometer -- Preparation for Service -- Portioning -- To Compute Yield Percentages -- Yield Tests -- Presentation -- Plate Arrangement -- Guest Tickets and the Cashier -- Security and Safety -- Restaurant Security -- Guest Check and Cash Drawer Security -- Bank Deposits / Accounts Payable -- Kitchen-Safety Procedures -- Basic Knife Safety -- Other Safety Tips -- The High Cost of Food-Borne Illness -- What Makes Food Unsafe? -- Weighing the Risks -- Common Food-Handling Problems -- What You and Your Staff Can Do to Prevent Food-Borne Illnesses -- Hand-Washing Exercise -- Thawing and Marinating -- Cautions for Cold Foods -- Food Irradiation -- Technology -- Electronic Ordering Systems -- POS Systems.
650 0 $aFood service$xCost control.
650 0 $aFood prices.
938 $aQuality Books, Inc.$bQUAL$na 02013540
938 $aBaker & Taylor$bBKTY$c19.95$d14.96$i0910627169$n0004056892$sactive
949 $aTX 911.3.C65 B74 2003$i31786102273197
994 $a92$bCNU
999 $aTX 911.3 .C65 B74 2003$wLC$c1$i31786102273197$d8/6/2013$e7/10/2013 $lCIRCSTACKS$mNULS$n6$rY$sY$tBOOK$u8/3/2005