Profitable Food and Beverage Operation / edited by Joseph Brodner Certified Public Accountant, Member American Institute of Accountants; Member of the firm of Harris, Kerr, Forster & Company (New York), Howard M. Carlson Certified Public Accountant, Member American Institute of Accountants; Member of the firm of Harris, Kerr, Forster & Company (Chicago), Henry T. Maschal Certified Public Accountant, Member American Institute of Accountants; Member of the firm of Harris, Kerr, Forster & Company (San Francisco)

Format:

Book

Author/Creator:

Brodner, Joseph, compiler.

Contributor:

Carlson, Howard M., editor.

Maschal, Henry T., editor.

Gosfeld, Phyllis, associated name, donor.

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Restaurant management.

Physical Description:

xix, [1], 418, [6] pages, [12] pages of plates : illustrations ; 24 cm

Edition:

Reprint of fourth revised edition

Distribution:

[New York] : Division of Hayden Publishing Company, Inc.,

Place of Publication:

New York : Ahrens Book Company, Inc., 1964.

Contents:

I. The Scope and Importance of the Industry

II. Management

III. Principles of Menu-Making

IV. Menu Suggestions

V. Merchandising the Menu

VI. Food Purchasing Guides

VII. Receiving Procedures

VIII. Storing Food

IX. Issuing Food

X. Food Preparation

XI. Employee Training

XII. Food and Beverage Service

XIII. Cafeteria and Counter Service

XIV. Industrial, Hospital, Institutional, School, and Club Food Service

XV. American Plan Food Service in Hotels

XVI. Advertising and Promotion

XVII. Sanitation and Hygiene

XVIII. Beverage Purchasing Guides

XIX. Wine Cellar Operation

XX. Banquets

XXI. Music and Entertainment

XXII. Budgeting for a Food and Beverage Operation

XXIII. Kitchen Planning

XXIV. Some Aspects of Food Control

XXV. Pre-Cost Pre-Control Procedures

XXVI. Wine and Liquor Control

XXVII. Payroll Analysis

XXVIII. Payroll Control

XXIX. Vending Machines and Food Service.

Notes:

"To this fourth edition of Profitable Food and Beverage Operation, there has been added an extremely important chapter. The title is 'Vending Machines and Food Service'."--Page xv.

Includes bibliographical references (pages 445-447) and index.

Local Notes:

TX945.B66 1964: Presented to the Penn Libraries by Phyllis Gosfeld in 2016.has dust jacket retained and packing list laid in.

OCLC:

1587101460