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Solution Manual (Complete Download) for Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition, The International Culinary Schools at The Art Institutes, ISBN: 9780470908693, Instantly Downloadable Solution Manual, Complete (ALL CHAPTERS) Solution Manual


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Solution Manual for Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition, The International Culinary Schools at The Art Institutes, ISBN: 9780470908693

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Downloadable Instructor’s Solution Manual for Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition, The International Culinary Schools at The Art Institutes, ISBN: 9780470908693, Instructor’s Solution Manual (Complete) Download

This is not an original TEXT BOOK (or Test Bank or original eBook). You are buying Solution Manual. A Solution Manual is step by step solutions of end of chapter questions in the text book. Solution manual offers the complete detailed answers to every question in textbook at the end of chapter. Please download sample for your confidential. All orders are safe, secure and confidential.

Table of Contents

PREFACE.

PART 1: PURCHASING AND PRODUCT IDENTIFICATION.

1 The Purchase Specification: An Overall View (Andrew Hale Feinstein and John M. Stefanelli).

2 The Optimal Supplier (Andrew Hale Feinstein and John M. Stefanelli).

3 Typical Receiving Procedures (Andrew Hale Feinstein and John M. Stefanelli).

4 Fresh Produce (Andrew Hale Feinstein and John M. Stefanelli).

5 Processed Produce and Other Grocery Items (Andrew Hale Feinstein and John M. Stefanelli).

6 Dairy Products (Andrew Hale Feinstein and John M. Stefanelli).

7 Eggs (Andrew Hale Feinstein and John M. Stefanelli).

8 Poultry (Andrew Hale Feinstein and John M. Stefanelli).

9 Fish (Andrew Hale Feinstein and John M. Stefanelli).

10 Meat (Andrew Hale Feinstein and John M. Stefanelli).

11 Yield, Sizes and Capacities, and Measurement Conversion Tables (Francis T. Lynch).

PART 2: MANAGEMENT BY MENU.

12 Planning a Menu (Lendal H. Kotschevar and Marcel R. Escoffier).

13 Considerations and Limits in Menu Planning (Lendal H. Kotschevar and Marcel R. Escoffier).

14 Menu Pricing (Lendal H. Kotschevar and Marcel R. Escoffier).

15 Menu Mechanics (Lendal H. Kotschevar and Marcel R. Escoffier).

16 Accuracy in Menus and Menu Evaluation (Lendal H. Kotschevar and Marcel R. Escoffier).

PART 3: PLANNING AND COST CONTROL.

17 Managing Revenue and Expense (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

18 Determining Sales Forecasts (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

19 Managing the Cost of Food (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

20 Managing Food and Beverage Pricing (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

21 Controlling Other Expenses (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

22 Analyzing Results Using the Income Statement (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

23 Planning for Profit (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

24 Frequently Used Formulas for Managing Operations (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

INDEX.