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Food and beverage cost control

Author: Lea R Dopson; David K Hayes; Jack E Miller
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2008.
Edition/Format:   Book : CD for computer   Computer File : English : 4th edView all editions and formats
Database:WorldCat
Summary:
"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins  Read more...
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Material Type: Internet resource
Document Type: Book, Computer File, Internet Resource
All Authors / Contributors: Lea R Dopson; David K Hayes; Jack E Miller
ISBN: 0471694177 9780471694175
OCLC Number: 68711967
Notes: "Published simultaneously in Canada"--T.p. verso.
Jack E. Miller appeared as the first author on 2nd and 3rd editions.
Description: xxxv, 587 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.)
Details: System requirements for accompanying disc: 128 MB RAM; Microsoft Excel.
Contents: Before you start: how to use spreadsheets --
Managing revenue and expense --
Professional foodservice manager --
Profit: the reward for service --
Getting started --
Understanding the income (profit and loss) statement --
Understanding the budget --
Determining sales forecasts --
Importance of forecasting sales --
Sales history --
Maintaining sales histories --
Sales variances --
Predicting future sales --
Managing the cost of food --
Menu item forecasting --
Standardized recipes --
Inventory control --
Purchasing --
Receiving --
Storage --
Determining actual food expense --
Managing the cost of beverages --
Serving alcoholic beverages --
Forecasting beverage sales --
Standardized drink recipes and portions --
Purchasing beverage products --
Receiving beverage products --
Storing beverage products --
Bar transfers --
Computing cost of beverages --
Special features of liquor inventory --
Sales mix. Managing the food and beverage production process --
Product issuing --
Inventory control --
Managing the food production area --
Managing the beverage production area --
Employee theft --
Determining actual and attainable product costs --
Reducing overall product cost percentage --
Managing food and beverage pricing --
Menu formats --
Factors affecting menu pricing --
Assigning menu prices --
Special pricing situations --
Managing the cost of labor --
Labor expense in the hospitality industry --
Evaluating labor productivity --
Maintaining a productive workforce --
Measuring current labor productivity --
Managing payroll costs --
Reducing labor-related costs --
Controlling other expenses --
Managing other expenses --
Fixed, variable, and mixed other expenses --
Controllable and noncontrollable other expenses --
Monitoring other expenses --
Reducing other expenses --
Analyzing results using the income statement --
Introduction to financial analysis --
Uniform system of accounts --
Income statement (usar) --
Analysis of sales/volume --
Analysis of food expense --
Analysis of beverage expense --
Analysis of labor expense --
Analysis of other expenses --
Analysis of profits --
Planning for profit --
Financial analysis and profit planning --
Menu analysis --
Cost/volume/profit analysis --
The budget --
Developing the budget --
Monitoring the budget --
Maintaining and improving the revenue control system --
Revenue security --
External threats to revenue security --
Internal threats to revenue security --
Developing the revenue security system --
The complete revenue security system --
Global dimensions of management and the role of technology --
Multinational foodservice operations --
Management challenges in a global economy --
Advances in technology and information management --
Selecting advanced technology products --
Monitoring developments in cost control technology --
Appendix A: Frequently used formulas for managing operations --
Appendix B: Management control forms --
Appendix C: Fun on the web! sites. Before you start: how to use spreadsheets --
Managing revenue and expense --
Professional foodservice manager --
Profit: the reward for service --
Getting started --
Understanding the profit and loss statement --
Understanding the budget --
Key terms and concepts --
Apply what you have learned --
Test your skills --
Determining sales forecasts --
Importance of forecasting sales --
Sales history --
Maintaining sales histories --
Sales variances --
Predicting future sales --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Managing the cost of food --
Menu item forecasting --
Standardized recipes --
Inventory control --
Purchasing --
Receiving --
Storage --
Determining actual food expense --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Managing the cost of beverages --
Serving alcoholic beverages --
Forecasting beverage sales --
Standardized drink recipes and portions --
Purchasing beverage products --
Receiving beverage products --
Storing beverage products --
Bar transfers --
Computing cost of beverages --
Special features of liquor inventory --
Sales mix --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills. Managing the food and beverage production process --
Product issuing --
Inventory control --
Managing the food production area --
Managing the beverage production area --
Employee theft --
Determining actual and attainable product costs --
Reducing overall product cost percentage --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Managing food and beverage pricing --
Menu formats --
Factors affecting menu pricing --
Assigning menu prices --
Special pricing situations --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Managing the cost of labor --
Labor expense in the hospitality industry --
Evaluating labor productivity --
Maintaining a productive workforce --
Measuring current labor productivity --
Managing payroll costs --
Reducing labor-related costs --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Controlling other expenses --
Managing other expenses --
Fixed, variable, and mixed other expenses --
Controllable and noncontrollable other expenses --
Monitoring other expenses --
Reducing other expenses --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Analyzing results using the income statement --
Introduction to financial analysis --
Uniform system of accounts --
Income statement (usar) --
Analysis of sales/volume --
Analysis of food expense --
Analysis of beverage expense --
Analysis of labor expense --
Analysis of other expenses --
Analysis of profits --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Planning for profit --
Financial analysis and profit planning --
Menu analysis --
Cost/volume/profit analysis --
The budget --
Developing the budget --
Monitoring the budget --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Maintaining and improving the revenue control system --
Revenue security --
External threats to revenue security --
Internal threats to revenue security --
Developing the revenue security system --
The complete revenue security system --
Technology tools --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Global dimensions of management & the role of technology --
Multi-national foodservice operations --
Management challenges in a global economy --
Advances in technology and information management --
Selecting advanced technology products --
Monitoring developments in cost control technology --
Apply what you have learned --
Key terms and concepts --
Test your skills --
Appendix A: Frequently used formulas for managing operations --
Appendix B: Mmanagement control forms --
Appendix C: Fun on the web! sites.
Responsibility: Lea R. Dopson, David K. Hayes, Jack E. Miller.
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Abstract:

For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service  Read more...

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