Activities and Contents
Use the table of contents and the corresponding practice activities to access chapter related e-flash cards, vocabulary activities, and matching activities. Some chapters include expand activities.
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- 1 - Principles of Control in a Foodservice Operation
- 2 - Menu Planning as a Control Tool
- 3 - Cost Control in Purchasing, Receiving, Storage, and Inventory Management
- 4 - Cost Control from Production to Waste Management
- 5 - Labor Cost Control
- 6 - Beverage Cost Control
- 7 - Facilities Management as a Cost Control Tool
- 8 - Operating Budget and Performance Reports
- 9 - The Capital Budget
- 10 - Revenue Control
- 11 - Financial Management
- 12 - Controlling Costs through Technology
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