Synopses & Reviews
The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations. The primary topics of this book–food and beverage products, labor, and revenue–are carefully analyzed, and the best strategies for their management in commercial and noncommercial food service operations are provided. This book is meant to be read and used. Students in formal educational programs and trainees in hospitality operations may read the book from cover to cover as part of formal or informal professional development and career training activities. Others, such as managers and supervisors on the front lines, can turn to this book for “how-to-do-it” help with problem-solving tasks on the job.
Table of Contents
Part I Introduction to Food and Beverage Control
1 The Challenge of Food and Beverage Operations
2 The Control Function
Part II Planning for Food and Beverage Control
3 The Menu: The Foundation for Control
4 Operations Budgeting and Cost-Volume-Profit Analysis
5 Determining Food and Beverage Standards
Part III Designing Effective Food and Beverage Control Systems
6 Purchasing and Receiving Controls
7 Storing and Issuing Controls
8 Production and Serving Controls
Part IV Using Information from the Control System
9 Calculating Actual Food and Beverage Costs
10 Control: Analysis, Corrective Action, and Evaluation
Part V Controlling Revenue
11 Revenue Control
12 Preventing Theft of Revenue
Part VI Controlling Labor Costs
13 Labor Cost Control
14 Implementing Labor Cost Controls