Synopses & Reviews
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. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
Description
System requirements: Windows 95, 98, 2000, or NT 4.0 or later.
Table of Contents
Table of Contents
PART I: INTRODUCTION
1. About Operating Controls in the Foodservice Industry
PART II: FOOD COST CONTROL SYSTEMS
2. About Recipes
3. About the Portion Cost
4. About Purchasing
5. Purchasing the Right Quantity
6. About the Right Supplier
7. About Receiving & Storing Products & Processing Invoices
8. About Inventory & Inventory Control
9. About Food Production Control
10. About Food Cost & Food Cost Percent
11. About Monitoring Sales
12. About Menus, Menu Pricing, Sales Forecasts & Sales Analysis
PART III: BEVERAGE COST CONTROL SYSTEMS
13. About Beverage Cost & Beverage Percent
14. About Bar & Inventory Control
15. About Beverage Production Control & Service
PART IV: LABOR COST CONTROL SYSTEMS
16. About Controlling Payroll Costs & Employee Turnover
17. About Measuring Staff Performance & Productivity
PART V: OPERATING STATEMENTS AND ANALYSIS
18. About Operating Statements
19. About Preparing Income Statements