The Problem of Control in Food Service. Menu Planning: Goal Setting in Food Service. Monitoring Operations: Point of Sales Systems. Purchasing Policy and Procedure. Determining Product Quality. Receiving and Storage. Forecasting: The Heart of Planning and Control. Precosting. Productivity Analysis and Payroll Control. An Introduction to Food Cost Control. Monitoring Product Cost Performance. Controlling Beverage Cost. Budgeting for Food Service Operations. Evaluation and Decision Making in Food Service Operations. Appendixes. Glossary of Program Abbreviations. Index