ISBN: 9789385909191 - culinary economics (2 Ergebnisse)

Zustand: New. pp. 320.

Hardcover. Zustand: New. 1st Edition. Contents: Module: 1. The Culinary Business. 2. Culinary Ingredients. 3. Costs - Core of Culinary Economics. 4. Menu Engineering-Culinary Business Analytics. 5. Culinary Materials Management: The Concept. 6. Culinary Materials Management: Efficient Management of Purchasing Activities. 7. Culinary Materials Management: Selecting the Right Supplier. 8. Culinary Materials Management: Right Receiving. 9. Culinary Materials Management: Efficient Storing, Inventory Management and Right Issuing. 10. Culinary Materials Management: Economics of Food Production and Food Service. 11. Controls. 12. Kitchen Stewarding. 13. Objectivity and Subjectivity in Culinary Businesses. The market for culinary businesses is burgeoning in geometric progressions each year. Failure of some of the world's best culinary businesses happens due to the poor knowledge and application of culinary economics. Given its all-embracing content, Culinary Economics' is a classic textbook for students and practitioners alike with cost management as the essence of this book. The book deals with the systematic examination of various factors of food production economics. It is panoramically sweeping in its content, integrating the critical dimensions of F&B controls, procurement, inventory management and revenue strategy. It highlights the imperative of using audit and internal controls as effective instruments for not only plugging value leaks, but also as a means of enhancing quality and customer satisfaction. The book logically flows from the macro to the micro of the dynamics of culinary business. Every module provides the conceptual framework of the topic, including its context, criticality and significance, followed by detailed explanations and guidance. The exhibits are an invaluable supplement and ready reckoner, bringing focus to each part of the book. (jacket).…