A Cook's Book : FOOD COST The Chef's Ultimate Guide To Food Cost Control
In an economic time where cost control is more of a focus than ever. This book serves as an easy-to-understand, basic food cost control blueprint that can be implemented immediately. This is about getting results and fixing your food cost fast!This step-by-step guide to controlling your food cost te...
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| Main Author: | |
|---|---|
| Format: | Manuscript Book |
| Language: | English |
| Published: |
Canada
CreateSpace Independent Publishing Platform
2012
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 181127s2012 CK ### ##000 ##ENG#D | ||
| 020 | # | # | |a 9781470000554 |q paperback |
| 020 | # | # | |a 1470000555 |q paperback |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX911.3.C65 |b L65 2012 |
| 100 | 1 | # | |a Lockard, Michael |e author |
| 245 | 1 | 2 | |a A Cook's Book : FOOD COST |b The Chef's Ultimate Guide To Food Cost Control |c MICHAEL LOCKARD |
| 264 | # | 1 | |a Canada |b CreateSpace Independent Publishing Platform |c 2012 |
| 264 | # | 4 | |c ©2012 |
| 300 | # | # | |a VI, 44 pages |c 22 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 520 | # | # | |a In an economic time where cost control is more of a focus than ever. This book serves as an easy-to-understand, basic food cost control blueprint that can be implemented immediately. This is about getting results and fixing your food cost fast!This step-by-step guide to controlling your food cost teaches:•How to think globally to make decisions to impact your food cost.•How to analyze the life cycle of the food that fuels your business, from the time food items are conceptualized in the form of recipes to the time they are served to your guests. •How to strategically approach each stage of this life cycle to positively impact your bottom line. •How to use simple excel sheets as tools to help organize and manage the control process.Visit :www.acooksbookfoodcost.com, for more about the bookwww.chefmichaellockard.com, for more about the author. |
| 526 | 0 | # | |a HTH485 |b HM240 |5 HM |
| 526 | 0 | # | |a Food and Beverage Cost Control |b B.Sc. (Hons.) Hotel Management |5 Faculty of Hotel and Tourism Management |
| 650 | # | # | |a Food service |x Cost control |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=924417 |
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Food cost control 
Food and Beverage Cost Control 
FOOD AND BEVERAGE COST CONTROL