Synopses & Reviews
The definitive foodservice cost control resource--now updated and revised to reflect today's hospitality environment
Good cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and--crucially--leads to profits that are both sustainable and maximized.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.
Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:
Enhanced coverage throughout of technology used in foodservice cost control
A separate chapter on menu engineering and analysis
Lists of useful Web sites
CD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercises
Filled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices.
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.
Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Table of Contents
To the Student.
Part I: Introduction to Food, Beverage, and Labor Cost Controls.
Chapter 1. Cost and Sales Concepts.
Chapter 2. The Control Process.
Chapter 3. Cost/Volume/Profit Relationships.
Part II: Food Control.
Chapter 4. Food Purchasing and Receiving Control.
Chapter 5. Food Storing and Issuing Control.
Chapter 6. Food Production Control: Portions.
Chapter 7. Food Production Control II: Quantities.
Chapter 8. Monitoring Food service Operations: Monthly Inventory and Monthly Food Cost.
Chapter 9. Monitoring Foodservice Operations II: Daily Food Cost.
Chapter 10. Monitoring Foodservice Operations III: Actual versus Standard Food Costs.
Chapter 11. Menu Engineering and Analysis.
Chapter 12. Controlling Food Sales.
Part III: Beverage Control.
Chapter 13. Beverage Purchasing Control.
Chapter 14. Beverage Receiving, Storing,and Issuing Control.
Chapter 15. Beverage Production Control.
Chapter 16. Monitoring Beverage Operations.
Chapter 17. Beverage Sales Control.
Part IV: Labor Control.
Chapter 18. Labor Cost Considerations.
Chapter 19. Establishing Performance Standards.
Chapter 20. Training Staff.
Chapter 21. Monitoring Performance and Taking Corrective Action.
Study Guide Solutions.