21 century family planning boutique catering management vocational teaching: Modern food cost accounting and control(Chinese Edition)
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Von Händler/Antiquariat, liu xing [54261761], JiangSu, JS, China.
Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pages Number: 180 Language: Chinese . Publisher: Shanghai University Press. Pub. Date :2009-03-01. is a professional catering for Vocational Tourism compiled teaching materials are also available for the hotel. catering staff to do the training and refer to the relevant purposes. The book is divided into seven chapters. including: Introduction; the significance of the modern food industry. cost accounting. features. functions. principles. tasks; cooking raw ingredients. ingredients cost accounting; cooking spices and fuel cost accounting; food product costing; Dining dishes. pasta price accounting; catering banquet costs. the price of accounting; restaurant cost control management. The book introduces the basics of food and beverage industry. cost accounting. cost accounting methods and the basic steps. the production cost accounting practices in the food and beverage industry applications. informative. easy to understand. highlight the practical. Contents: Preface Chapter 1 Introduction 1.1 Overview of modern catering industry definition 1.1.2 1.1.1 restaurants catering properties and functions of the operating system and the catering industry 1.1.3 Characteristics 1.1.4 catering business start-up funding sources 1.1. Category 5 1.1.6 restaurant industry funds the capital flow catering business 1.2 Overview 1.2.1 modern catering industry catering costing costing costing restaurant industry definition 1.2.2 Characteristics 1.2.3 Cost of the importance of the catering industry 1.2.4 1.2.5 The role of food and beverage products. food and beverage industry costing cost structure and product cost elements of cost accounting principles food and beverage industry 1.2.6 1.2.7 1.2.8 restaurant industry to learn the task of cost accounting cost accounting requirements of food and beverage industry Chapter Summary Chapter 2 Job title ingredient of cooking materials. cooking ingredients costing a net 2.1 2.1.1 Cooking wool material. the net expected cost of 2.2 2.1.2 culinary cooking raw materials net net net raw material cost accounting 2.2.1 and the definition of material The cost accounting procedures for a material of a file 2.2.2 2.2.3 costing more than expected profile of a pure material cost accounting cost accounting 2.2.4 2.3 2.3.1 culinary cooking semi semi costing the definition and classification 2.3 2.3.3 .2 tasteless semi costing costing 2.4 flavored cooking semi cooked material net purchase of raw materials costing more than 2.5 channels. the cost factor applied costing 2.6 2.7 Cooking method Cooking net loss rate of feed rate and 2.7.1 Cooking Cooking net loss rate of feed rate 2.7.2 Cooking 2.7.3 the use of the net feed rate feed rate of 2.8 cooking materials refer to Table 2.9 the net impact of cooking the accuracy of the net feed rate job title factors that Chapter Summary Chapter 3. cooking sauces and spices cooking fuel costing 3.1 3.1.1 Classification and cost accounting classification of spices cooking spices costing 3.1.3 3.1.2 transfer material. color material. transfer hot spices costing 3.1.4. 3.1.5 costing cold dish pasta sauce . dim sum cooking seasoning sauce costing 3.2 3.2.1 Estimation of the amount of container volume estimate estimate method 3.2.2 Method 3.2.3 Method Specifications cf cooking fuel costing 3.3 3.3.1 3.3.2 Direct fuel consumption cost accounting method The average fuel consumption of the fuel cost calculated cost accounting method 3.3.3 Notes 3.3.4 Summary of energy conservation measures in this chapter. Chapter 4 Job title costing 4.1 Food products. food and beverage products. the cost of nuclearFour Satisfaction guaranteed,or money back.

Von Händler/Antiquariat, liu xing [54261761], JiangSu, JS, China.
Paperback. Pages Number: 180 Language: Chinese . Publisher: Shanghai University Press. Pub. Date :2009-03-01. is a professional catering for Vocational Tourism compiled teaching materials are also available for the hotel. catering staff to do the training and refer to the relevant purposes. The book is divided into seven chapters. including: Introduction; the significance of the modern food industry. cost accounting. features. functions. principles. tasks; cooking raw ingredients. ingredients.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Usually dispatched within 1-2 business days.
Von Händler/Antiquariat, Book Seashore.
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Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, EB STORE.
Paperback, Label: Unknown, Unknown, Produktgruppe: Book, Publiziert: 1991, Studio: Unknown.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Hope's Fire Online.
Paperback, Label: Unknown, Unknown, Produktgruppe: Book, Publiziert: 1991, Studio: Unknown.