Management of Food and Beverage Operations

by Ninemeier, Jack D.

• ISBN13: 9780866121811
• ISBN10: 0866121811
• Edition: 3rd
• Format: Paperback
• Copyright: 1999-08-01
• Publisher: Educational Inst of the Amer Hotel

Table of Contents

Preface	xi
About the Author	xii
Part I: Introduction	1	(78)
The Food Service Industry	2	(18)
Food Service Origins	3	(7)
Commercial and Noncommercial Food Service Operations	10	(4)
Types of Food Service Facilities	14	(2)
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)
Sample Organization Charts	31	(3)
Career Paths in Food Service	34	(5)
Endnotes, Key Terms, Review Questions, Internet Sites	39	(3)
Fundamentals of Management	42	(12)
What Is Management?	43	(6)
Managerial Responsibilities and Relationships	49	(2)
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)
Ongoing Marketing Research	59	(2)
The Marketing Plan	61	(15)
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)
Nutrition and Food Service Managers	90	(6)
Contemporary Dietary Concerns	96	(5)
Endnotes, Key Terms, Review Questions, Internet Sites	101	(3)
The Menu	104	(30)
Menu Pricing Styles	105	(2)
Menu Schedules	107	(2)
Types of Menus	109	(5)
Menu Planning	114	(7)
Menu Design	121	(7)
Evaluating Menus	128	(1)
Menu Management Software	129	(2)
Endnotes, Key Terms, Review Questions, Internet Sites	131	(3)
Standard Product Costs and Pricing Strategies	134	(23)
Standard Recipes	135	(8)
Determining Standard Food Costs for Menu Items	143	(3)
Determining Standard Food Costs	146	(2)
Determining Standard Beverage Costs	148	(2)
Pricing Menu Items	150	(3)
Endnotes, Key Terms, Review Questions, Internet Sites	153	(4)
Part III: Production and Service	157	(130)
Preparing for Production	158	(28)
Purchasing	159	(8)
Receiving	167	(5)
Storing	172	(5)
Issuing	177	(1)
Special Beverage Management Concerns	177	(4)
The Role of Technology	181	(2)
Endnotes, Key Terms, Review Questions, Internet Sites	183	(3)
Production	186	(24)
Production Planning	187	(3)
Food Production	190	(1)
Preparing Fresh Fruits and Vegetables	191	(5)
Preparing Meat and Poultry	196	(4)
Preparing Fish	200	(1)
Preparing Eggs and Dairy Products	201	(2)
Preparing Baked Products	203	(2)
Preparing Coffee and Tea	205	(1)
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)
Providing an Enjoyable Experience for Guests	213	(4)
Pre-Opening Concerns and Activities	217	(2)
Providing Guest Service	219	(9)
Computers and the Service Process: Hardware	228	(5)
Computers and the Service Process: Software and Reports	233	(3)
Food and Beverage Revenue Control Procedures	236	(2)
Enhancing Food and Beverage Sales	238	(4)
Endnotes, Key Terms, Review Questions, Internet Sites	242	(6)
Sanitation and Safety	248	(39)
Sanitation	249	(19)
Safety	268	(9)
Management's Role in Sanitation and Safety Programs	277	(2)
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)
Redesigning the Kitchen	291	(6)
Redesigning Other Areas	297	(2)
Food and Beverage Equipment	299	(18)
Endnotes, Key Terms, Review Questions, Internet Sites	317	(3)
Financial Management	320	(27)
Uniform System of Accounts	321	(1)
The Operations Budget	322	(3)
The Income Statement	325	(8)
The Balance Sheet	333	(2)
Ratio Analysis	335	(7)
Technology and the Accounting Process	342	(1)
Endnotes, Key Terms, Review Questions, Internet Sites	343	(4)
Index	347