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Tables of Contents for Basic Food and Veverage Cost Control
Chapter/Section Title
Page #
Page Count
Introduction
i
Introduction to Food and Beverage Cost Control
1
8
Text Chapters 1 and 2
Managing the Cost of Food and Beverages
9
6
Text Chapters 3 and 4
Managing the Production Process and Pricing
15
8
Text Chapters 5 and 6
Controlling Labor Cost and Managing Other Expenses
23
8
Text Chapters 7 and 8
Analyzing Results and Monitoring Performance
31
8
Text Chapters 9 and 10
Protecting and Improving a Cost Control System
39
6
Text Chapters 11 and 12
Study Outline
45
16
Practice Test
61
12
Practice Test Answers
73