Food and Beverage Management

by Ninemeier, Jack D.

• ISBN13: 9780866121828
• ISBN10: 086612182X
• Edition: 3rd
• Format: Paperback
• Copyright: 2000-06-01
• Publisher: Varsitybooks.Com

Table of Contents

Congratulations	xi
Preface	xiii
About the Author	xiv
Study Tips	xv
Part I: Introduction	1	(78)
The Food Service Industry	2	(18)
Food Service Origins	3	(7)
Hotel Restaurants
Freestanding Restaurants
Food Service in Noncommercial Facilities
Commercial and Noncommercial Food Service Operations	10	(4)
Commercial Operations
Noncommercial Operations
Types of Food Service Facilities	14	(2)
Freestanding Eating and Drinking Places
Lodging Food Service Facilities
Other Commercial Facilities
Businesses
Hospitals and Nursing Homes
Schools
Leisure and Recreation Operations
Transportation Companies
The Future of the Food Service Industry	16	(1)
Endnotes, Key Terms, Review Questions, Internet Sites	16	(4)
Organization of Food and Beverage Operations	20	(22)
People in Food Service	21	(10)
Managers
Production Personnel
Service Personnel
Sample Organization Charts	31	(3)
Career Paths in Food Service	34	(5)
Your Future in the Industry
Endnotes, Key Terms, Review Questions, Internet Sites	39	(3)
Fundamentals of Management	42	(12)
What Is Management?	43	(6)
The Management Process
Integrating the Process
Managerial Responsibilities and Relationships	49	(2)
Primary Groups
Secondary Groups
The Importance of Hospitality	51	(1)
Endnotes, Key Terms, Review Questions, Internet Sites	52	(2)
Food and Beverage Marketing	54	(25)
Marketing: Focus on the Guest	55	(1)
Feasibility Studies	56	(3)
Identifying Market Area Characteristics
Evaluating the Proposed Site
Analyzing the Competition
Estimating Demand
Projecting Operating Results
Staying Current
Ongoing Marketing Research	59	(2)
Property Analysis
Competition Analysis
Market Analysis
The Marketing Plan	61	(15)
Sales
Advertising
Public Relations and Publicity
Endnotes, Key Terms, Review Questions, Internet Sites	76	(3)
Part II: Menu Management	79	(78)
Nutrition for Food Service Operations	80	(24)
Nutrition: The Science of Food	82	(8)
The Six Basic Nutrients
Nutrition Guidelines
Nutrition and Food Service Managers	90	(6)
Menu Planning
Nutrition Concerns in Purchasing
Nutrition Concerns in Storing
Conserving Nutrients During Food Preparation
Standard Recipes and Nutrition
Contemporary Dietary Concerns	96	(5)
Calories
Fats and Cholesterol
Sodium
Fiber
Food Allergies
Vegetarian Meals
Endnotes, Key Terms, Review Questions, Internet Sites	101	(3)
The Menu	104	(30)
Menu Pricing Styles	105	(2)
Table d'Hote
A la Carte
Combination
Menu Schedules	107	(2)
Fixed Menus
Cycle Menus
Types of Menus	109	(5)
Breakfast
Lunch
Dinner
Specialty
Menu Planning	114	(7)
Knowing Your Guests
Knowing Your Operation
Selecting Menu Items
Menu Balance
Menu Design	121	(7)
Copy
Layout
Cover
Common Menu-Design Mistakes
Evaluating Menus	128	(1)
Menu Management Software	129	(2)
Precosting/Postcosting Software
Menu Engineering Software
Endnotes, Key Terms, Review Questions, Internet Sites	131	(3)
Standard Product Costs and Pricing Strategies	134	(23)
Standard Recipes	135	(8)
Recipe Management Software
Developing Standard Recipes
Adjusting Standard Recipe Yields
Determining Standard Food Costs for Menu Items	143	(3)
Calculating Portion Costs
Calculating Dinner Costs
Determining Standard Food Costs	146	(2)
Determining Standard Beverage Costs	148	(2)
Pricing Menu Items	150	(3)
Desired Food Cost Markup
Profit Pricing
Competition and Pricing
Endnotes, Key Terms, Review Questions, Internet Sites	153	(4)
Part III: Production and Service	157	(130)
Preparing for Production	158	(28)
Purchasing	159	(8)
Why Is Purchasing Important?
Goals of a Purchasing Program
Security Concerns During Purchasing
Ethical Concerns in Purchasing
Receiving	167	(5)
Space and Equipment
The Receiving Process
Other Receiving Tasks
Storing	172	(5)
Security
Quality
Recordkeeping
Reducing Inventory Costs
Inventory Management Software
Issuing	177	(1)
Special Beverage Management Concerns	177	(4)
Purchasing
Receiving
Storing
Issuing
The Role of Technology	181	(2)
The World Wide Web
Just--in--Time Inventory Systems
Storing and Inventory
Endnotes, Key Terms, Review Questions, Internet Sites	183	(3)
Production	186	(24)
Production Planning	187	(3)
Food Production	190	(1)
Food Production Principles
Preparing Fresh Fruits and Vegetables	191	(5)
Fresh Fruits
Fresh Vegetables
Fruit and Vegetable Salads
Fruit and Vegetable Garnishes
Fruit and Vegetable Cookery
Preparing Meat and Poultry	196	(4)
Tenderness
Cooking Considerations
Preparing Fish	200	(1)
Cooking Considerations
Preparing Eggs and Dairy Products	201	(2)
Eggs
Dairy Products
Preparing Baked Products	203	(2)
Common Baking Ingredients
Mixing Batter and Dough
Preparing Coffee and Tea	205	(1)
Coffee
Tea
Control During Food and Beverage Production	206	(1)
Endnotes, Key Terms, Review Questions, Internet Sites	206	(4)
Food and Beverage Service	210	(38)
Types of Service	211	(2)
Table Service
Buffet Service
Cafeteria Service
Other Types of Service
Providing an Enjoyable Experience for Guests	213	(4)
Standard Operating Procedures
Guest Service Training
Teamwork
Pre--Opening Concerns and Activities	217	(2)
Inspecting Facilities
Following Reservation Procedures
Assigning Food Server Stations
Performing Sidework
Holding Food Server Meetings
Providing Guest Service	219	(9)
A Service Sequence
Special Situations
Computers and the Service Process: Hardware	228	(5)
Order Entry Devices
Display Units
Output Devices
Computers and the Service Process: Software and Reports	233	(3)
Menu Item File
Open Check File
Labor Master File
ECR/POS Reports
Food and Beverage Revenue Control Procedures	236	(2)
Revenue Control and Servers
Revenue Control and Beverage Personnel
Enhancing Food and Beverage Sales	238	(4)
Suggestive Selling
Selling Beverages
Endnotes, Key Terms, Review Questions, Internet Sites	242	(6)
Sanitation and Safety	248	(39)
Sanitation	249	(19)
What Causes Unsafe Food?
Foodborne Illnesses
Personal Cleanliness and Health
Sanitary Procedures for Safe Food Handling
Cleaning Up
Safety	268	(9)
OSHA
Food Service Accidents
First Aid
Accident Reports
Management's Role in Sanitation and Safety Programs	277	(2)
Inspections
Endnotes, Key Terms, Review Questions, Internet Sites	279	(3)
Appendix: Sample Safety Checklist	282	(5)
Part IV: Design and Finances	287	(60)
Facility Design, Layout, and Equipment	288	(32)
The Planning Process	289	(2)
Preliminary Considerations
Redesigning the Kitchen	291	(6)
Design Factors
Layouts
Redesigning Other Areas	297	(2)
Receiving and Storage Areas
Dining Room Areas
Lounge Areas
Food and Beverage Equipment	299	(18)
Factors in Equipment Selection
Types of Food Service Equipment
Types of Beverage Equipment
Endnotes, Key Terms, Review Questions, Internet Sites	317	(3)
Financial Management	320	(27)
Uniform System of Accounts	321	(1)
The Operations Budget	322	(3)
As a Profit Plan
As a Control Tool
The Income Statement	325	(8)
Restaurant Income Statement
Hotel F&B Department Income Statement
The Balance Sheet	333	(2)
Assets
Liabilities
Ratio Analysis	335	(7)
Liquidity Ratios
Solvency Ratios
Activity Ratios
Profitability Ratios
Operating Ratios
Technology and the Accounting Process	342	(1)
Accounts Receivable Software
Accounts Payable Software
Payroll Accounting Software
Endnotes, Key Terms, Review Questions, Internet Sites	343	(4)
Index	347