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The Food and Beverage Controller
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accounting department accounting period American plan amount banquet manager bar inventory bartender beverage controller beverage cost beverage sales bottles break-even point budget business cycle butcher cash CD CD CD chapter chef column control methods control systems cooking copy cost control cost of food credit memo daily flash daily food cost daily report Date department heads deposit determine drinks Electric accounting machines employees expenses FIFO figures food and beverage food controller food controller's food cost percentage food items food sales food service function guest check Inventory Turnover invoice kitchen liquor meat tag menu month monthly number of portions number of units operation perpetual inventory Pierre Cartier policies portion control precost preparation profit purchasing purveyor QUESTIONS FOR DISCUSSION ratio receiving clerk records requisition restaurant served sold specific storeroom inventory SUMMARY supply tests Total Beverage total cost turnover usually vertical analysis waiters weekly wine