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Fundamental Principles of Restaurant Cost Control by David V. Pavesic and Paul F. Magnant (2004, Trade Paperback)
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Fundamental Principles of Restaurant Cost Control by Pavesic, David V.; Magnant, Paul F. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less
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About this product
Product Identifiers
PublisherPrentice Hall PTR
ISBN-100131145320
ISBN-139780131145320
eBay Product ID (ePID)30866882
Product Key Features
Number of Pages568 Pages
Publication NameFundamental Principles of Restaurant Cost Control
LanguageEnglish
SubjectIndustries / Hospitality, Travel & Tourism
Publication Year2004
FeaturesRevised
TypeTextbook
AuthorDavid V. Pavesic, Paul F. Magnant
Subject AreaBusiness & Economics
FormatTrade Paperback
Dimensions
Item Height0.9 in
Item Weight26.3 Oz
Item Length9.2 in
Item Width7.1 in
Additional Product Features
Edition Number2
Intended AudienceCollege Audience
LCCN2004-014806
Dewey Edition22
IllustratedYes
Dewey Decimal647.95/068/1
Edition DescriptionRevised edition
Table Of Content 1. The Value and Importance of Cost Controls. 2. Cost Ratios. 3. Food Cost Controls. 4. Yield Cost Analysis. 5. Menu Sales Mix Analysis. 6. Menu Pricing Methodology and Theory. 7. Purchasing, Inventory and Storeroom Management, Receiving and Accounts Payable. 8. Inventory and Storeroom Management; Receiving; and Accounts Payable. 9. Beverage Cost Controls. 10. Labor Productivity Analysis. 11. Internal Controls. 12. Financial Analysis. Appendix 1: The Economic Value of Customer Service. Appendix 2: Wage and Hour Laws. Glossary of Cost Control, Finance, and Culinary Terms.
SynopsisAppropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges. Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly and more appealing to culinary arts students., Presents the principles of restaurant cost controls which complement the management process of planning, organizing, leading, and controlling. This book is useful for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls, offered by Community Colleges and four-year colleges.
LC Classification NumberTX911.3.C65P38 2005
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