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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 Controls8 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