YIYECEK-ICECEK KONTROLU
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Ch1   The Challenge of Food and Beverage Operations

Ch2   The Control Function

Ch3   Determining Food and Beverage Standards

Ch4   Operations Budgeting and Cost-Volume-Profit Analysis

Ch5   The Menu: The Foundation for Control

Ch6   Purchasing and Receiving Controls

Ch7   Storing and Issuing Controls

Ch8   Production and Serving Controls

Ch9   Calculating Actual Food and Beverage Costs

Ch10 Control Analysis, Corrective Action and Evaluation

Ch11 Revenue Control

Ch12 Preventing Theft of Revenue

Ch13 Labor Cost Control

Ch14 Implementing Labor Cost Controls

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