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- Product code: 167194
- ISBN: 0131714872,
ISBN13: 9780131714878,
576 pages, paperback
Published by Prentice Hall in 2007
Rate this book... Rating: 2.8/5 (6 votes cast) Average rating 3 out of 5  |
Description of Understanding Foodservice Cost Control : An Operational Text for Food, Beverage, and Labor... |
For courses in Foodservice Cost Control and Foodservice Profitability. Food Service Cost Controls: Food, Beverage & Labor Cost Controls for Maximum Profitability is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals. Throughout the book, an integrative restaurant case is used as a springboard for discussion and practice. An accompanying CD-ROM, exercises and in-depth coverage show how to maximize revenues, control expenses and optimize one’s financial objectives.
Hallmark Features
Organizes material around the operating cycle of control–which gives readers a clear guide of how to maximize revenues and control expenses.
- Prepares students for the competitive nature of the industry by providing a roadmap for common cost control practices.
- Provides a model of the cost control steps used in any foodservice organization, addressing the prime costs of food, beverage & labor.
Includes a unique depth of coverage–not found in competing texts.
- Examines topics such as standardized recipes, recipe costing, purchasing topics, food cost percent and income statements and analysis in more depth than other books.
Applies material to a model restaurant case study–throughout the text.
- Illustrates the cost control steps in the cycle of control through the model restaurant, Farfalle Arrabbiata.
- Creates continuity between chapters and gives a standard point of reference for lectures, activities and discussion.
References the Farfalle Arrabbiata case study in end of chapter exercises–throughout the text.
- Discusses the running case study in end of chapter assignments to make application easy for both students and instructors.
Integrates Net Work boxes–throughout the text.
- Introduces Internet sites via Net Work boxes and emphasizes the role the Internet plays in how we buy food, sell food, market food, and service customers.
Includes an accompanying CD-ROM–complete with Excel exercises.
- Demonstrates how to use technology in a foodservice setting.
- Supports numerous end of chapter exercises, giving students the ability to manually complete exercises, learn to write cell formulas for the spreadsheets, or just insert the data into the table and use the spreadsheet to compute the answers.
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Contents of Understanding Foodservice Cost Control : An Operational Text for Food, Beverage, and Labor Costs |
PART I: INTRODUCTION
1. About Operating Controls in the Foodservice Industry
PART II: FOOD COST CONTROL SYSTEMS
2. About Recipes
3. About the Portion Cost
4. About Purchasing
5. Purchasing the Right Quantity
6. About the Right Supplier
7. About Receiving & Storing Products & Processing Invoices
8. About Inventory & Inventory Control
9. About Food Production Control
10. About Food Cost & Food Cost Percent
11. About Monitoring Sales
12. About Menus, Menu Pricing, Sales Forecasts & Sales Analysis
PART III: BEVERAGE COST CONTROL SYSTEMS
13. About Beverage Cost & Beverage Percent
14. About Bar & Inventory Control
15. About Beverage Production Control & Service
PART IV: LABOR COST CONTROL SYSTEMS
16. About Controlling Payroll Costs & Employee Turnover
17. About Measuring Staff Performance & Productivity
PART V: OPERATING STATEMENTS AND ANALYSIS
18. About Operating Statements
19. About Preparing Income Statements
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Related CategoriesFood and Drink
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