Practical Food and Beverage Cost Control

by Ojugo, Clement

• ISBN13: 9781428335448
• ISBN10: 1428335447
• Edition: 2nd
• Format: Paperback
• Copyright: 2009-03-31
• Publisher: CENGAGE Delmar Learning

Summary

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. While emphasis is placed on the perspective of the ?the manager?, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

Table of Contents

Overview of the Industry and the Manager+s Role

Menu Development

Purchasing Standards

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Beverage Standards

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Cost Control Standards

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis / Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB)

Budgeting and Manager +ROI+

Table of Contents provided by Publisher. All Rights Reserved.