{"product_id":"understanding-foodservice-cost-control-an-operational-text-for-food-beverage-and-labor-costs","title":"Understanding Foodservice Cost Control: An Operational Text for Food  Beverage  and Labor Costs","description":"\u003cp\u003eThis book is the guide to how to maximize revenues  control expenses  and optimize financial objectives. Its practical hands-on approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes  the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost\/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards  specifications  yield analysis  and plate cost; food production control; menu sales analysis; beverage cost\/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues  gratuities  wage laws  and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections  customer feedback and nonfood inventories. For management personnel in the foodservice industry.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":44950273654837,"sku":"ByrdShop_0131714872","price":59.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0627\/8139\/0901\/files\/9780131714878.jpg?v=1770103764","url":"https:\/\/atxbooks.com\/products\/understanding-foodservice-cost-control-an-operational-text-for-food-beverage-and-labor-costs","provider":"ATX Books","version":"1.0","type":"link"}