Meena Pathak Celebrates Indian Cooking or Principles of Food Beverage and Labor Cost Controls

Meena Pathak Celebrates Indian Cooking: 100 Delicious Recipes, 50 Years of Patak's

Author: Meena Pathak

Fans of Indian cuisine, as well as busy cooks in search of quick recipes for weekday meals, will find this collection irresistible. Created by Meena Pathak—the force behind the world’s most popular brand of Indian food and the author of Indian Cooking for Family and Friends—it celebrates traditional flavors in healthy dishes. Bombay Pitta Pockets, based on snacks she used to eat as a girl, is perfect for picnics or a child’s school lunch. Mouthwatering Seared Keralan Prawns take just five minutes to grill. In addition, Pathak serves up plenty of cooking tips and background on Indian culture.

See also: The Elements of Effort or Heinermans Encyclopedia of Anti Aging Remedies

Principles of Food, Beverage, and Labor Cost Controls

Author: Paul R Dittmer

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Booknews

New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Ch. 1	Cost and sales concepts	3
Ch. 2	The control process	43
Ch. 3	Cost/volume/profit relationships	77
Ch. 4	Food purchasing and receiving control	105
Ch. 5	Food storing and issuing control	147
Ch. 6	Food production control I : portions	173
Ch. 7	Food production control II : quantities	209
Ch. 8	Monitoring foodservice operations I : monthly inventory and monthly food cost	239
Ch. 9	Monitoring foodservice operations II : daily food cost	269
Ch. 10	Monitoring foodservice operations III : actual versus standard food costs	293
Ch. 11	Menu engineering and analysis	315
Ch. 12	Controlling food sales	335
Ch. 13	Beverage purchasing control	373
Ch. 14	Beverage receiving, storing, and issuing control	399
Ch. 15	Beverage production control	423
Ch. 16	Monitoring beverage operations	449
Ch. 17	Beverage sales control	485
Ch. 18	Labor cost considerations	505
Ch. 19	Establishing performance standards	529
Ch. 20	Training staff	569
Ch. 21	Monitoring performance and taking corrective action	591