Food and Beverage Cost Control, Student Workbook, 3rd Edition

by Jack E. Miller (St. Louis Community College)

• ISBN13: 9780471477877
• ISBN10: 0471477877
• Edition: 3rd
• Format: Paperback
• Copyright: 2004-03-01
• Publisher: Wiley

Summary

A study guide to accompany the textbook for food service managers and students provides exercises on such topics as managing revenue, determining sales forecasts, and managing the food production process.

Table of Contents

Introduction	vii
Managing Revenue and Expense	1	(7)
Learning Objectives	1	(7)
Study Outline	1	(2)
Exercises	3	(3)
Check-in	6	(2)
Determining Sales Forecasts	8	(6)
Learning Objectives	8	(6)
Study Outline	8	(2)
Exercises	10	(2)
Check-in	12	(2)
Managing the Cost of Food and Beverages	14	(9)
Learning Objectives	14	(9)
Study Outline	14	(4)
Exercises	18	(3)
Check-in	21	(2)
Managing the Cost of Beverages	23	(7)
Learning Objectives	23	(7)
Study Outline	23	(3)
Exercises	26	(2)
Check-in	28	(2)
Managing the Food and Beverage Production Process	30	(9)
Learning Objectives	30	(9)
Study Outline	30	(5)
Exercises	35	(2)
Check-in	37	(2)
Managing Food and Beverage Pricing	39	(8)
Learning Objectives	39	(8)
Study Outline	39	(3)
Exercises	42	(3)
Check-in	45	(2)
Managing the Cost of Labor	47	(10)
Learning Objectives	47	(10)
Study Outline	47	(4)
Exercises	51	(4)
Check-in	55	(2)
Controlling Other Expenses	57	(6)
Learning Objectives	57	(6)
Study Outline	57	(2)
Exercises	59	(2)
Check-in	61	(2)
Analyzing Results Using the Income Statement	63	(7)
Learning Objectives	63	(7)
Study Outline	63	(3)
Exercises	66	(2)
Check-in	68	(2)
Planning for Profit	70	(9)
Learning Objectives	70	(9)
Study Outline	70	(4)
Exercises	74	(3)
Check-in	77	(2)
Maintaining and Improving the Revenue Control System	79	(8)
Learning Objectives	79	(8)
Study Outline	79	(3)
Exercises	82	(2)
Check-in	84	(3)
Using Technology to Enhance Control Systems	87	(6)
Learning Objectives	87	(6)
Study Outline	87	(2)
Exercises	89	(2)
Check-in	91	(2)
Practice Test	93	(12)
Practice Test Answer Key	105	(1)
Check-in Answer Key	105