Foodservice Profitability
A Control Approach
2nd Edition
Published on 13. August 2002
Book
Paperback/Softback
364 pages
978-0-13-032182-4 (ISBN)
Description
This text is appropriate for courses in Food, Beverage, and Labor Cost Control and Operations Management.
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.
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.
More details
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 276 mm
Width: 210 mm
Weight
962 gr
ISBN-13
978-0-13-032182-4 (9780130321824)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Edward E. Sanders | Timothy Hill | Donna J. Faria
Understanding Foodservice Cost Control
An Operational Text for Food, Beverage, and Labor Costs
Book
06/2007
3rd Edition
Pearson
€100.53
Article is exhausted; no reprint
Previous edition
Book
01/1998
Pearson Education (US)
€39.60
Article exhausted; check for reprint
Content
Introduction.
1. The Control Process.
2. Food Cost/Food Cost Percentage.
3. Inventory Management.
4. Requisitions and Transfers.
5. Purchasing Functions.
6. Receiving Merchandise and Processing Invoices.
7. Quality Standards, Specifications, Yield Analysis, and Plate Cost.
8. Food Production Control.
9. Menu Sales Analysis.
10. Beverage Cost/Beverage Cost Percentage.
11. Bar and Inventory Control.
12. Beverage Production Control and Service.
13. Controlling Payroll Costs and the Cost of Employee Turnover.
14. Measuring Staff Performance and Productivity.
15. Control Practices Applied to Human Resources Issues, Gratuities, Wage Laws, and Working Conditions.
16. Monitoring the Sales Process.
17. Pricing and Sales Forecasts.
18. Self-Inspections, Customer Feedback and Nonfood Inventories.
Appendix A: Blank Forms.
Appendix B: Computer Applications.
Index.
1. The Control Process.
2. Food Cost/Food Cost Percentage.
3. Inventory Management.
4. Requisitions and Transfers.
5. Purchasing Functions.
6. Receiving Merchandise and Processing Invoices.
7. Quality Standards, Specifications, Yield Analysis, and Plate Cost.
8. Food Production Control.
9. Menu Sales Analysis.
10. Beverage Cost/Beverage Cost Percentage.
11. Bar and Inventory Control.
12. Beverage Production Control and Service.
13. Controlling Payroll Costs and the Cost of Employee Turnover.
14. Measuring Staff Performance and Productivity.
15. Control Practices Applied to Human Resources Issues, Gratuities, Wage Laws, and Working Conditions.
16. Monitoring the Sales Process.
17. Pricing and Sales Forecasts.
18. Self-Inspections, Customer Feedback and Nonfood Inventories.
Appendix A: Blank Forms.
Appendix B: Computer Applications.
Index.