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Organizational Culture by Charles Handy

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Organizational Culture by Charles Handy
STUDENT REFERENCE
NOTE

Food Cost Control
CUL2106

ATI College

85 Gaya Street
88000 Kota Kinabalu
Sabah

Table of Contents

| | |Page |
|Table of Content | |1 |
|Course Outline | |2 |
|Chapter 1 – Cost and Sales Concepts | |5 |
|Chapter 2 – The Control Process | |17 |
|Chapter 3 – Cost/Volume/Profit Relationship | |25 |
|Chapter 4 – Purchasing/Receiving/Storing/Issuing Control | |31 |
|Chapter 5 – Food Production Control 1 | |44 |
|(Portion) | | |
|Chapter 6 – Food Production Control 2 | |55 |
|(Quantities) | | |
|Chapter 7 – Monitoring Foodservice Operations 1 | |61 |
|(Monthly Food Cost) | | |
|Chapter 8 – Monitoring Foodservice Operations 2

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