Controlling restaurant & food service operating costs /

Controlling restaurant & food service operating costs /

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Bibliografski detalji
Glavni autor: Lewis, Cheryl, 1970-
Daljnji autori: Brown, Douglas Robert, 1960-
Format: Knjiga
Jezik:English
Izdano: Ocala, Fla. : Atlantic Pub. Group, c2003.
Serija:Food service professionals guide to ; 5
Teme:
Food service > Cost control.
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100 1 |a Lewis, Cheryl,  |d 1970- 
245 1 0 |a Controlling restaurant & food service operating costs /  |c by Cheryl Lewis & Douglas R. Brown. 
246 3 0 |a Operating costs 
246 3 |a Controlling restaurant and food service operating costs 
260 |a Ocala, Fla. :  |b Atlantic Pub. Group,  |c c2003. 
300 |a 143 p. :  |b ill. ;  |c 21 cm. 
490 1 |a Food service professionals guide to ;  |v 5 
500 |a '365 secrets revealed'--cover. 
504 |a Includes bibliographical references and index. 
505 0 0 |g 1..  |t The Bottom Line --  |t Basic Cost-Control Skills --  |t Establishing Controls - Financial, Budgeting and Organizational --  |t Developing a Food Service Operational Budget - The Basics --  |t Key Operating Budget Costs --  |t Sales Reports and Forecasting --  |t Cash Flow - The Essentials --  |t Renting and Leasing --  |t Insurance Costs --  |t Equations for Your Business --  |t Getting Organized --  |g 2..  |t Take an Objective Look at Your Restaurant --  |t An Overview --  |t Surveys --  |t Market Research --  |g 3..  |t Trimming Operational Costs --  |t Office Expenses --  |t Trim Phone Expenses --  |t Energy Expenses --  |t Extra Energy-Saving Tips --  |t Range-Top Operation - General Energy-Saving Tips --  |t Range-Top Operation - The Specifics --  |t Dishwashing - Reduce Operating Costs --  |t Functioning at Optimum Efficiency --  |t Get the Most From Your Ice Makers --  |t Waste Management --  |t Other Great Opportunities to Reduce Costs --  |g 4..  |t Reducing Food Costs --  |t Setting Menu Prices --  |t Menu Costs -- 
505 0 0 |t Calculating Food and Drinks Costs --  |t Standardized Recipes --  |t How to Economize Without Reducing Quality --  |t Portion Control --  |g 5..  |t Purchasing and Storage --  |t Food Purchasing --  |t Dealing with Suppliers --  |t Getting What You Paid For --  |t Purchasing and Storage Policies --  |g 6..  |t Reducing Maintenance and Repair Costs --  |t Linen, Utensils and Equipment --  |t On-Premises Laundry --  |t Employee Uniforms --  |t Janitorial Services --  |t Repair Expenses --  |t Preventative Maintenance --  |t Painting Expenses --  |t Liability Expenses --  |t Technology Maintenance --  |t Furnishing Maintenance --  |t Safety Procedures --  |t Basic Knife Safety --  |t Tips for a Burn-Free Kitchen --  |t Other Avoidable Kitchen Hazards --  |t HACCP (Hazard Analysis Critical Control Point) --  |t Common Food-Handling Problems --  |t Restaurant Hygiene and Safety Issues - Online Information --  |g 7..  |t Staffing and Management --  |t Make the Most of Your Staff --  |t Watch for Employee Warning Signs of Substance Abuse -- 
505 0 0 |t Active Management --  |t Time Controls --  |t Keeping Staff Efficient --  |t Provide Incentives --  |t Hiring New Staff --  |t Training --  |t Staff Productivity --  |t Staff as an Asset --  |g 8..  |t Security and Theft Prevention --  |t Reducing Employee Theft --  |t Register Practices --  |t Giveaways --  |t Security --  |t Correct Cash-Handling Procedures --  |t Reducing Customer Fraud --  |t Keeping Your Own House in Check --  |t Electronic Security --  |g 9..  |t Breakage, Storage and Spoilage --  |t Breakage Prevention --  |t Spoilage Prevention --  |t Storage --  |t Hygiene --  |t Rodent and Bug Prevention. 
650 0 |a Food service  |x Cost control. 
700 1 |a Brown, Douglas Robert,  |d 1960- 
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830 0 |a Food service professionals guide to ;  |v 5 
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