Controlling Costs in Foodservice by Maureen LeugersControlling Costs in Foodservice by Maureen Leugers

Controlling Costs in Foodservice

byMaureen Leugers

Hardcover | March 19, 2013

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Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, receiving, storage, and inventory management. Labor and facilitiesmanagement, including resource conservation, are covered in separate chapters. Operating budgets and performance reports are presented, and students practice preparing their own. The growing importance and use of technology in cost control is also described.
Maureen Leugers is currently the director of Segment Marketing with Gordon Food Service in Michigan. She sets strategic direction for the company and develops services that effectively support the long-term profitability of customers - foodservice operators in restaurants and in healthcare and educational institutions. A registered die...
Title:Controlling Costs in FoodserviceFormat:HardcoverDimensions:289 pages, 10.88 × 8.5 × 0.98 inPublished:March 19, 2013Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1619601664

ISBN - 13:9781619601666

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Table of Contents

1. Principles of Control in a Foodservice Operation2. Menu Planning as a Control Tool3. Cost Control in Purchasing, Receiving, Storage, and Inventory Management4. Cost Control from Production to Waste Management5. Labor Cost Control6. Beverage Cost Control7. Facilities Management as a Cost Control Tool8. Operating Budget and Performance Reports9. The Capital Budget10. Revenue Control11. Financial Management12. Controlling Costs through Technology