Synopses & Reviews
Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. While emphasis is placed on the perspective of the ?the manager?, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.
Review
This book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.
Review
This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.
Synopsis
This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.
Synopsis
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice.
About the Author
Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing and Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).
Table of Contents
Chapter 1: Overview of the Industry and the Managers Role Chapter 2: Menu Development Part 1: Purchasing Standards Chapter 3: Introduction to Purchasing Chapter 4: Purchase Specifications Chapter 5: Price and the Vendor Chapter 6: Purchasing Controls Part 2: Beverage Standards Chapter 7: Introduction to Beverages Chapter 8: Beverage Procedures, From Start to Finish Chapter 9: Beverage Controls and Service Procedures Part 3: Cost Control Standards Chapter 10: Planning for Food Profit and Controls Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations Chapter 12: Revenue and Cash Handling Control Chapter 13: Menu Analysis / Planning for Sales Chapter 14: Staff Planning and Labor Cost Control Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) Chapter 16: Budgeting and Manager "ROI"