Preface ix, acknowledgments xvi, about Wileyplus Learning Space xvii, chapter 1: Managing Revenue and Expense.
Chapter 6: Managing Food and Beverage Pricing 181.
Forecasting Food Sales 51, forecasting Beverage Sales 53, importance of Standardized Recipes.
Receiving Food and Beverage Products.Purchasing Food 62, purchasing Beverages 70, purchase Orders.Professional Foodservice Manager 2, profit: The Reward for Service.Product Storage 97, inventory Control 103, product Issuing and Restocking 112.
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Assigning Menu Prices 195, special Pricing Situations 199, chapter 7: Managing the Cost plugin sylenth1 fl studio of Labor 215.
Computing Cost of Beverage Sold 143.
Managing Payroll Costs 246, reducing Labor-Related Costs 255, chapter 8: Controlling Other Expenses 265.
Sales Variances 34, predicting Future Sales 36, chapter 3: Purchasing and Receiving.Computing Costs with Transfers 144, utilizing the Cost of Sales Formula 146.Menu Formats 182, menu Specials 186, factors Affecting Menu Pricing 187.Reducing the Cost of Sales Percentage 160.Labor Expense in the Hospitality Industry 216.