The International Culinary Schools at The Art Institutes:

Purchasing, Cost Control, and Menu Management, Volume 1, Desktop Edition, 2nd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: The Purchase Specification: An Overall View (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 2: The Optimal Supplier (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 3: Typical Receiving Procedures (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 4: Fresh Produce (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 5: Processed Produce and Other Grocery Items (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 6: Dairy Products (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 7: Eggs (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 8: Poultry (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 9: Fish (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 10: Meat (Andrew Hale Feinstein and John M. Stefanelli).

Chapter 11: Yield, Sizes and Capacities, and Measurement Conversion Tables (Francis T. Lynch).

Chapter 12: Planning a Menu (Lendal H. Kotschevar and Marcel R. Escoffier).

Chapter 13: Considerations and Limits in Menu Planning (Lendal H. Kotschevar and Marcel R. Escoffier).

Chapter 14: Menu Pricing (Lendal H. Kotschevar and Marcel R. Escoffier).

Chapter 15: Menu Mechanics (Lendal H. Kotschevar and Marcel R. Escoffier).

Chapter 16: Accuracy in Menus and Menu Evaluation (Lendal H. Kotschevar and Marcel R. Escoffier).

Chapter 17: Managing Revenue and Expense (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 18: Determining Sales Forecasts (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 19: Managing the Cost of Food (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 20: Managing Food and Beverage Pricing (Jack E. Miller, Lea R. Dopson, and David K. Hayes)

Chapter 21: Controlling Other Expenses (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 22: Analyzing Results Using the Income Statement (Jack E. Miller, Lea R. Dopson, and David K. Hayes)

Chapter 23: Planning for Profit (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 24: Frequently Used Formulas for Managing Operations (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 25: Controlling Other Expenses (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 26: Analyzing Results Using the Income Statement (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 27: Planning for Profit (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

Chapter 28: Frequently Used Formulas for Managing Operations (Jack E. Miller, Lea R. Dopson, and David K. Hayes).

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