Food Cost & Control — Digital Book

Food Cost & Control

A practical system for controlling food cost: recipes, purchasing, receiving, storage, FIFO, waste, inventory and variance analysis.

• 59 A5 pages
• theoretical vs actual food cost
• recipe and portion standardization
• supplier and purchase-price control
• inventory and variance analysis
• worksheets and 30-day plan

Digital edition. Author: Siniša Miladić. MS Business Group — Hospitality Profit Series.