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Introduction to Part A
Menu Planning and Development
35 other sections not shown
action plan audit average check beef break-even Breakfast calculated Cash Register Sales cashier chapter coffee column consumer Cshr customer count daily Date deposit Dessert determined dollars employees entrees example expenses figure 19C fixed costs Food Cost Analysis food items food service administrator food service department french fries hospital cafeteria hospital food service hourly IfN rH increase indirect costs ingredient labor cost lunch man-hour meal equivalent menu items menu pricing merchandising meter needs nonpatient number of customers number of meal Number Sold paid hour percentage portion control potential Product Movement Study profit recipe recorded Register Sales Analysis requisition salad bar sales mix sandwich schedule selling price Semivariable costs served service objectives shrimp creole snack Soda soft drink Soup standard storeroom inventory tion total number total sales Transaction Analysis variable costs vending machines vending storeroom VINTL York strip steak