Wiley.com
Print this page Share
Textbook

Purchasing, Cost Control, and Menu Management for the Art Institutes

ISBN: 978-0-470-17916-1
696 pages
July 2007, ©2008
Purchasing, Cost Control, and Menu Management for the Art Institutes (0470179163) cover image

Description

In partnership with the Art Institutes, Wiley Custom Services is pleased to provide you with the following custom text: Purchasing, Cost Control, and Menu Management for the Art Institutes.

As you have certainly come to know and expect, Wiley consistently offers the best choice of materials for your culinary courses…and this custom text is no exception. Tailored to the Art Institute’s specific course needs, instructors and students alike will enjoy the rich resources and high quality content for which Wiley is known.

This text covers the following Art Institute courses:       

  • Purchasing and Product Identification
  • Management by Menu
  • Planning and Controlling Cost

To access student or instructor resources, click on the links to the right.

Instructors: to secure an examination copy, please contact your Campus Director.

If you are not affiliated with an Art Institute, but are interested in learning more about what Wiley Custom Services can offer you, go to www.wiley.com/college/sc/wcs.

See More

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.

See More

The Wiley Advantage

This text covers the following Art Institute courses:       
  • Purchasing and Product Identification
  • Management by Menu
  • Planning and Controlling Cost
See More
Instructors Resources
Wiley Instructor Companion Site
Contact your Wiley Representative
Find Your Rep
See More
See Less
Students Resources
Wiley Student Companion Site
See More
See Less

Related Titles

Back to Top