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Test Bank (Complete Download) for Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition, The International Culinary Schools at The Art Institutes, ISBN: 978-0-470-90869-3, ISBN: 9780470908693, Instantly Downloadable Test Bank, Complete (ALL CHAPTERS) TestBank

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Test Bank for Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition, The International Culinary Schools at The Art Institutes, ISBN: 978-0-470-90869-3, ISBN: 9780470908693

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Test Bank (Complete Download) for Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition, The International Culinary Schools at The Art Institutes, ISBN: 978-0-470-90869-3, ISBN: 9780470908693, Instantly Downloadable Test Bank, Complete (ALL CHAPTERS) TestBank

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Test Banks are easy-to-use digital downloadable files. What we provide you as test banks are in fact instructor versions of usual test banks, it means that such files are only available to instructors and professors who are teaching a related course in United States universities

Test Banks are excellent companion to traditional studying methods and are included a compilation of Multiple choice questions, True/False questions, Essay questions, ….

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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.