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Food and beverage cost control /

Main Author: Dopson, Lea R.
Other Authors: Hayes, David K.
Format: Book
Language:English
Published: Hoboken, N.J. : John Wiley & Sons, ©2008.
Edition:4th ed.
Subjects:
Food service > Cost control.
Food service.
BUSINESS & ECONOMICS > Industries > Hospitality, Travel & Tourism.
TRAVEL > Restaurants.
Online Access:http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=194105
Table of Contents:
  • 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.

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