Preface | p. xiii |
Introduction to Food and Beverage Control | p. 1 |
The Challenge of Food and Beverage Operations | p. 3 |
Travel and Tourism: The Umbrella Industry | p. 3 |
An Overview of the Organization of a Hotel | p. 5 |
Commercial and Institutional Food Services | p. 12 |
A Common Problem: The Labor Shortage | p. 22 |
The Control Function | p. 31 |
Management Resources and Objectives | p. 31 |
The Manager in the Management Process | p. 32 |
The Control Process | p. 32 |
Considerations in Designing Control Systems | p. 45 |
Responsibilities for Control | p. 47 |
Planning for Food and Beverage Control | p. 51 |
Determining Food and Beverage Standards | p. 53 |
Standard Purchase Specifications | p. 54 |
Standard Recipes | p. 54 |
Standard Yields | p. 59 |
Standard Portion Sizes | p. 63 |
Standard Portion Costs | p. 64 |
Computer Applications: Recipe Management Software | p. 71 |
Standard Food Costs | p. 75 |
Standard Beverage Costs | p. 81 |
Operations Budgeting and Cost-Volume-Profit Analysis | p. 95 |
The Budget Process: An Overview | p. 95 |
Three Steps of Budget Development | p. 98 |
Budget Development: An Example | p. 103 |
Computers and the Budget Process | p. 112 |
Cost-Volume-Profit Analysis | p. 115 |
The Menu: The Foundation for Control | p. 129 |
Food Service Control Points | p. 129 |
The Menu's Influence | p. 130 |
Menu Planning | p. 132 |
Calculating Menu Selling Prices | p. 138 |
Evaluating the Menu | p. 150 |
Computer-Based Menu Management | p. 159 |
Designing Effective Food and Beverage Control Systems | p. 175 |
Purchasing and Receiving Controls | p. 177 |
Purchasing Objectives and Procedures | p. 178 |
Purchasing Responsibilities | p. 179 |
Selecting Suppliers | p. 180 |
Purchasing the Proper Quality | p. 181 |
Purchasing the Proper Quantities | p. 183 |
The Purchase Order System | p. 187 |
Security Concerns in Purchasing | p. 191 |
Reducing the Cost of the Purchasing Function | p. 193 |
Receiving Controls | p. 194 |
Storing and Issuing Controls | p. 211 |
Storing Control: General Procedures | p. 211 |
Security Concerns in Storage Areas | p. 213 |
Maintaining Quality during Storage | p. 215 |
Inventory Control Procedures | p. 216 |
Computerized Inventory Management | p. 222 |
A Special Note about Beverage Inventory | p. 225 |
Issuing Control: General Procedures | p. 227 |
The Beverage Requisition/Issue Process | p. 230 |
Production and Serving Controls | p. 245 |
Production Planning | p. 245 |
Production Control | p. 254 |
Serving Controls | p. 259 |
Computerized Precheck Systems | p. 265 |
Automated Beverage Control Systems | p. 274 |
Using Information from the Control System | p. 287 |
Calculating Actual Food and Beverage Costs | p. 289 |
Actual Food and Beverage Costs: Monthly Calculations | p. 290 |
Actual Food Cost: Daily Calculations | p. 300 |
Computerized Pre/Postcosting Software | p. 303 |
Actual Beverage Cost: Daily Calculations | p. 304 |
Control Analysis, Corrective Action, and Evaluation | p. 317 |
Procedures for Comparison and Analysis | p. 317 |
Identifying the Problem | p. 325 |
Taking Corrective Action | p. 326 |
Evaluating Corrective Action | p. 333 |
Controlling Revenue | p. 339 |
Revenue Control | p. 341 |
Standard Revenue and Guest Check Control Systems | p. 341 |
Collecting Revenue | p. 345 |
Assessing Standard Revenue: Beverage Operations | p. 351 |
Preventing Theft of Revenue | p. 369 |
Theft by Bartenders | p. 370 |
Theft by Cashiers | p. 377 |
Theft by Food and Beverage Servers and Other Staff | p. 377 |
Theft by Guests | p. 380 |
Employee Theft from Guests | p. 387 |
Control of Cash after Collection | p. 387 |
Controlling Labor Costs | p. 395 |
Labor Cost Control | p. 397 |
Managing Human Resources | p. 397 |
Factors Affecting Work Performance and Productivity | p. 415 |
Work Simplification and Labor Cost Control | p. 416 |
Labor Control and Employees | p. 418 |
Implementing Labor Cost Controls | p. 427 |
Establishing a Unit of Measurement for Labor Standards | p. 427 |
Determining Productivity Rates | p. 429 |
Constructing a Staffing Guide | p. 431 |
The Staffing Guide as a Scheduling Tool | p. 436 |
The Staffing Guide as a Control Tool | p. 440 |
Employee Scheduling and Fast-Food Operations | p. 444 |
Automated Labor and Payroll Information Systems | p. 448 |
Index | p. 461 |
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