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and Control Procedures LIST OF FIGURES Figure Title Page 1 Chart Depicting the Flow of Costs through the Various Food and Beverage Activities
Typical Organization Chart of a Food and Beverage
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actual cost actual food cost amount assistant manager beverage operations beverage sales beverage storeroom bottle calculated Chapter checks Cocktail column control procedures convenience foods cooking cost factor cost of food daily actual daily cost determined dollar employees evaluate Example Restaurant food and beverage food consumed food cost percentage food items Food Purchases food sold forecast Fruit Cup Harvey's Bristol Cream improvement invoice kitchen Manhattan Cocktail meal period menu item menu prices merchandise methods month multiplier number of portions ounces Paul Masson perpetual inventory personnel physical inventories planning and control portion cost pound preparation prime ribs problem production planning purveyor quantity raw food receiving clerk receiving sheet record requisition responsible result sales price Sirloin Steak spoilage standard cost standard food cost standard portion sizes standard purchase specifications standard recipe standard sales value steak storage tion Vermouth weight worksheet