Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In this edition, descriptions of most manually-based control procedures have been replaced with examples using technology. The book explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. Each chapter also includes many Web-based referenced to illustrate the concepts discussed in the book.
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The Challenge of Food and Beverage Operations
The Control Function
Determining Food and Beverage Standards
Operations Budgeting and Cost-Volume-Profit Analysis
The Menu: The Foundation for Control
Purchasing and Receiving Controls
Storing and Issuing Controls
Production and Serving Controls
Calculating Actual Food and Beverage Costs
Control Analysis, Corrective Action, and Evaluation
Preventing Theft of Revenue
Labor Cost Control
Implementing Labor Cost Controls