9780470440698

Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use.

Preface
Introduction to Food, Beverage, and Labor Controls
Cost and Sales Concepts
Introduction
Cost Concepts
Sales Concepts
The Cost-to-Sales Ratio: Cost Percent
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
The Control Process
Introduction
Control
The Control Process
Control Systems
Cost/Benefit Ratio
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Cost/Volume/Profit Relationships
Introduction
The Cost/Volume/Profit Equation
Variable Rate and Contribution Rate
Break-Even Point
Cost/Volume/Profit Calculations for the Grandview Bistro
Cost Control and the Cost/Volume/Profit Equation
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Control
Food Purchasing and Receiving Control
Introduction
The Control Process-Purchasing and Receiving
Developing Standards and Standard Procedures for Purchasing
Standing Orders
Receiving Controls
Establishing Standard Procedures for Receiving
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Storing and Issuing Control
Introduction
Storing Control: Establishing Standards and Standard Procedures for Storing
Issuing Control: Establishing Standards and Standard Procedures for Issuing
Food and Beverage Transfers
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Production Control I: Portions
Introduction
Establishing Standards and Standard Procedures
Calculating Standard Portion Costs
Advantages and Disadvantages of Standardized Yield
Using Yield Percentages
Recipe Software
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Production Control II: Quantities
Introduction
Establishing Standards and Standard Procedures
Determining Production Quantities
Control of Preportioned Entrées
A Word of Caution
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
Introduction
Monthly Inventory
Reports to Management
Inventory Turnover
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations II: Daily Food Cost
Introduction
Determining Daily Food Cost
Book versus Actual Inventory Comparison
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations III: Actual versus Standard Food Costs
Introduction
Determining Standard Cost
Comparing Actual and Standard Costs
Periodic Comparison
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Menu Engineering and Analysis
Introduction
Menu Engineering
Menu Analysis
Using 100 Percent of the Average for Number Sold
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Controlling Food Sales
Introduction
The Goals of Sales Control
Optimizing Number of Customers
Maximizing Profit
Controlling Revenue
Revenue Control Using Manual Means
Revenue Control Using Computers
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Beverage Control
Beverage Purchasing Control
Introduction
Control Process and Purchasing
Alcoholic Beverages
Nonalcoholic Beverages
Beverage Purchasing
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Beverage Receiving, Storing, and Issuing Control
Introduction
Receiving
Storing
Issuing
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Beverage Production Control
Introduction
Objectives of Beverage Production Control
Establishing Standards and Standard Procedures for Production
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Beverage Operations
Introduction
The Cost Approach
The Liquid Measure Approach
The Sales Value Approach
Inventory Turnover
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Beverage Sales Control
Introduction
The Objectives of Beverage Sales Control
Guest Checks and Control
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Labor Control
Labor Cost Considerations
Introduction
Employee Compensation
Determinants of Total Labor Costs and Labor Cost Percents
Labor Cost Control
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Establishing Performance Standards
Introduction
Establishing Performance Standards and Standard Procedures
Organizing the Enterprise
Preparing Job Descriptions
Scheduling Employees
Performance Standards Based on Test Period
Standard Staffing Requirements
Standard Work Hours
Standard Cost
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Training Staff
Introduction
A Definition of Training
The Purpose of Training
The Training Program
Centralized versus Localized Training
Training Manuals
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Performance and Taking Corrective Action
Introduction
Monitoring Performance
Taking Corrective Action to Address Discrepancy between Standards and Performance
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Glossary
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Principles of Food, Beverage, and Labor Cost Controls, 9th Edition

0470440694

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