Controlling foodservice costs : (Record no. 55514)

000 -LEADER
fixed length control field 04174cam a22004457a 4500
001 - CONTROL NUMBER
control field 14518891
003 - CONTROL NUMBER IDENTIFIER
control field CITU
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240715161559.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 060825s2007 njua 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2006281216
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0132283360
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780132283366
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)ocm71782456
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)71782456
040 ## - CATALOGING SOURCE
Original cataloging agency CITU LRAC
Transcribing agency UNL
Modifying agency DLC
Language of cataloging eng
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
042 ## - AUTHENTICATION CODE
Authentication code lccopycat
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX911.3.C65
Item number C66 2007
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95068
Edition number 22
245 00 - TITLE STATEMENT
Title Controlling foodservice costs :
Remainder of title competency guide /
Statement of responsibility, etc National Restaurant Association Educational Foundation.
246 33 - VARYING FORM OF TITLE
Title proper/short title NRAEF ManageFirst
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Upper Saddle River, N.J. :
Name of publisher, distributor, etc Pearson Prentice Hall,
Date of publication, distribution, etc c2007.
300 ## - PHYSICAL DESCRIPTION
Extent x, 196 pages. :
Other physical details color illustrations ;
Dimensions 28 cm.
336 ## - CONTENT TYPE
Source rdacontent
Content type term text
Content type code txt
337 ## - MEDIA TYPE
Source rdamedia
Media type term unmediated
Media type code n
338 ## - CARRIER TYPE
Source rdacarrier
Carrier type term volume
Carrier type code nc
440 #0 - SERIES STATEMENT/ADDED ENTRY--TITLE
Title NRAEF ManageFirst program
500 ## - GENERAL NOTE
General note "A core credential topic of the NRAEF certificate program"--Cover.
500 ## - GENERAL NOTE
General note Includes index.
500 ## - GENERAL NOTE
General note At head of title: NRAEF ManageFirst.
505 ## - CONTENTS
Formatted contents note Chapter 1: What is Cost Control?<br/>The Manager's Role in Cost Control ...........................<br/>Types of Costs ...................................... ......4<br/>The Cost Control Process ................................. 9<br/>Chapter 2: A Closer Look at Food Cost<br/>Food Cost Defined ..................................... 18<br/>Calculating Food Cost .......... ............... ...... 20<br/>Calculating Food Cost Percentage .........................22<br/>Chapter 3: Using Standardized Recipes to Determine<br/>Standard Portion Cost<br/>What Is a Standardized Recipe? ...........................29<br/>Determining Standard Portion Cost ....................... 30<br/>Chapter 4: Cost Control and the Menu-Determining Selling<br/>Prices and Product Mix<br/>Determining Selling Prices for Menu Items ................. 43<br/>Market Forces Affecting Selling Prices ..................... 47<br/>Menu Product Mix ...................................... 49<br/>Monitoring Menu-Related Controls ........................52<br/>Chapter 5: Controlling Food Costs in<br/>Purchasing and Receiving<br/>Purchasing Procedures and Cost Control ................... 62<br/>Catering Purchases ................................. 77<br/>Butcher Test ................. ......................... 78<br/>Receiving Procedures and Cost Control ....................81<br/>Chapter 6: Controlling Food Costs in Storage and Issuing<br/>Using Proper Storage Techniques to Control Food Cost ........89<br/>Inventory Control .................................. 94<br/>Perpetual vs. Physical Inventory ............. ............... 104<br/>Chapter 7: Controlling Food Cost in Production<br/>Monitoring the Use of Standardized Recipes ................111<br/>Determining How Much Food to Produce ..................112<br/>Recipe Conversions .................................... 118<br/>Determining Recipe Yields ........................... 122<br/>Chapter 8: Controlling Food Cost in Service and Sales<br/>Service and Portion Control ......................... ..... 131<br/>Portion Control Devices ................. ........... 132<br/>Product Usage Report and Waste Report ................... 136<br/>Controlling Food Cost in Sales .......................... 136<br/>Chapter 9: Controlling Labor Costs<br/>Labor Costs ......................................... 153<br/>Budget as a Cost Control ............................. 157<br/>Creating Schedules .................................... 158<br/>Master Schedules ........................... ........162<br/>Creating the Crew Schedule ............... ........... 166<br/>Controlling Labor Costs ................................. 167
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food service
General subdivision Cost control.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food service management.
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element Educational Foundation (National Restaurant Association)
856 41 - ELECTRONIC LOCATION AND ACCESS
Materials specified Table of contents only
Uniform Resource Identifier http://www.loc.gov/catdir/toc/fy0703/2006281216.html
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c copycat
d 2
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS
Source of classification or shelving scheme
Item type BOOK
Issues (borrowed), all copies 1
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Shelving location Date acquired Source of acquisition Cost, normal purchase price Inventory number Total Checkouts Full call number Barcode Date last seen Date checked out Price effective from Item type
          COLLEGE LIBRARY COLLEGE LIBRARY GENERAL REFERENCE 2009-01-23 F & J de Jesus, Inc 2754.00 38248 1 647.95068 N213 2007 CITU-CL-38248 2024-04-15 2024-03-12 2021-01-25 BOOK