{"product_id":"study-guide-to-accompany-principles-of-food-beverage-and-labor-cost-controls-9e-9780470140567","title":"Study Guide to accompany Principles of Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSeparated into four parts including an introduction to food, beverage, and labour cost controls followed by separate sections each devoted to food, beverage, and labour, this classic text has been updated in this new Ninth Edition.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eTo the Student.  \u003cp\u003e\u003cb\u003ePart I: Introduction to Food, Beverage, and Labor Cost Controls.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 1. Cost and Sales Concepts.\u003c\/p\u003e \u003cp\u003eChapter 2. The Control Process.\u003c\/p\u003e \u003cp\u003eChapter 3. Cost\/Volume\/Profit Relationships.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Food Control.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 4. Food Purchasing and Receiving Control.\u003c\/p\u003e \u003cp\u003eChapter 5. Food Storing and Issuing Control.\u003c\/p\u003e \u003cp\u003eChapter 6. Food Production Control: Portions.\u003c\/p\u003e \u003cp\u003eChapter 7. Food Production Control II: Quantities.\u003c\/p\u003e \u003cp\u003eChapter 8. Monitoring Food service Operations: Monthly Inventory and Monthly Food Cost.\u003c\/p\u003e \u003cp\u003eChapter 9. Monitoring Foodservice Operations II: Daily Food Cost.\u003c\/p\u003e \u003cp\u003eChapter 10. Monitoring Foodservice Operations III: Actual versus Standard Food Costs.\u003c\/p\u003e \u003cp\u003eChapter 11. Menu Engineering and Analysis.\u003c\/p\u003e \u003cp\u003eChapter 12. Controlling Food Sales.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Beverage Control.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 13. Beverage Purchasing Control.\u003c\/p\u003e \u003cp\u003eChapter 14. Beverage Receiving, Storing,and Issuing Control.\u003c\/p\u003e \u003cp\u003eChapter 15. Beverage Production Control.\u003c\/p\u003e \u003cp\u003eChapter 16. Monitoring Beverage Operations.\u003c\/p\u003e \u003cp\u003eChapter 17. Beverage Sales Control.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Labor Control.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 18. Labor Cost Considerations.\u003c\/p\u003e \u003cp\u003eChapter 19. Establishing Performance Standards.\u003c\/p\u003e \u003cp\u003eChapter 20. Training Staff.\u003c\/p\u003e \u003cp\u003eChapter 21. Monitoring Performance and Taking Corrective Action.\u003c\/p\u003e \u003cp\u003eStudy Guide Solutions.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49525366325591,"sku":"9780470140567","price":47.02,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470140567.jpg?v=1731860245","url":"https:\/\/bookcurl.com\/products\/study-guide-to-accompany-principles-of-food-beverage-and-labor-cost-controls-9e-9780470140567","provider":"Book Curl","version":"1.0","type":"link"}