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 |