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THE PROBLEM OF CONTROL IN FOOD SERVICE
GOAL SETTING IN FOOD SERVICE
EVALUATION AND DECISION MAKING IN FOOD
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amount average beef beverage cost Bread breakfast budget buyer buying cards cash cashier chapter chart chicken coffee cole slaw control system cook Copley Plaza count Courtesy daily desserts determine dinner Discuss dollar employee entrees example factor fast food food cost control food products food service operations forecasting fresh fried frozen Grade guest check ingredients institutional food service invoice kitchen logistic function lunch market form meal meat menu items menu planning ounces payroll period perpetual inventory point of sales portion control POS systems potatoes precosting prepared problem procedures profit Pullman loaf ratio receiving recipe restaurant roast salad sandwich schedule scoop seafoods served server shrimp specifications SStd standard steak storage storeroom summary suppliers T-bone steak Total turkey variable variable cost vegetables volume weight wines yield