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Food and Beverage Cost Control, 4th Edition,9780471694175
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Food and Beverage Cost Control, 4th Edition

by ; ;
Edition:
CD
ISBN13:

9780471694175

ISBN10:
0471694177
Format:
Hardcover
Pub. Date:
3/1/2007
Publisher(s):
Wiley

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Summary

Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft? Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Author Biography

Lea R. Dopson, EdD, is chair of the Department of Hospitality Management at the University of North Texas in Denton, Texas.

David K. Hayes, PhD, is the managing owner of the full-service Clarion Hotel and Conference Center in Lansing, Michigan.

Jack E. Miller (deceased) collaborated on several books in hospitality management, including Supervision in the Hospitality Industry and Menu Pricing and Strategy, both published by Wiley.

Table of Contents

Preface
Acknowledgements
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
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
Table of Contents provided by Publisher. All Rights Reserved.


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