Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119524997
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Author: Edward E. Sanders
Publisher: Waveland Press
ISBN: 1478645679
Category : Business & Economics
Languages : en
Pages : 349
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Book Description
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Author: Edward E. Sanders
Publisher: Prentice Hall
ISBN: 9780131714878
Category : Business & Economics
Languages : en
Pages : 621
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Book Description
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
Author: Paul R. Dittmer
Publisher: Wiley
ISBN: 9780471706427
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
Author:
Publisher: Prentice Hall
ISBN: 9780132283366
Category : Food service
Languages : en
Pages : 0
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Book Description
"A core credential topic of the NRAEF certificate program"--Cover.
Author: David V. Pavesic
Publisher:
ISBN: 9780137479993
Category : Restaurants
Languages : en
Pages : 0
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Book Description
This book is written for the independent restaurant operator wanting practical information on food, beverage, and labor cost controls. It is also written for students of restaurant management in culinary schools, junior colleges, and universities seeking an understanding of cost control. It is also a "must read" for those thinking about opening a restaurant, and chefs and culinarians seeking further insight into practical cost controls that they can apply to their businesses.
Author: Douglas Carlyle Keister
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 472
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Book Description
Sophomore level course in Food Service Management. Major revision; New chapter on computers. Focus on Management of all aspects of food and beverage control form cash flow to cost formulas. Extra market with Food Service Managers.
Author: Paul J. McVety
Publisher: John Wiley & Sons
ISBN: 0470072679
Category : Cooking
Languages : en
Pages : 277
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Book Description
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 1394208049
Category : Food service
Languages : en
Pages : 354
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Book Description
"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--
