About this document
Catering Control and Cost Management by Welly Le Reveur is a document available to read on EtoBox.
The document outlines key concepts and practices related to food and beverage catering control, including definitions of cost control, pricing, purchasing, volume forecasting, and standard purchase specifications. It also discusses the roles of purchasing officers, factors affecting profitability, measures to prevent food waste, and objectives of control after events. Additionally, it highlights procedures for purchasing dry foods, the importance of purchasing research, and the advantages and disadvantages
- Author
- Welly Le Reveur
- Language
- EN