Understanding Foodservice Cost Control An Operational Text for Food, Beverage, and Labor Costs

by Sanders, Edward E.; Hill, Timothy; Faria, Donna J.

ISBN13:
9780131714878
ISBN10:
0131714872
Edition: 3rd
Format: Paperback
Copyright: 2007-05-24
Publisher: Prentice Hall
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Understanding Foodservice Cost Control An Operational Text for Food, Beverage, and Labor Costs > ISBN13: 9780131714878

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Summary

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical "hands-on" approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented.Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories.For management personnel in the foodservice industry.

Table of Contents
Introduction
About Operating Controls in the Foodservice Industry
Food Cost Control Systems
About Recipes
About the Portion Cost
About Purchasing
Purchasing the Right Quantity
About the Right Supplier
About Receiving & Storing Products & Processing Invoices
About Inventory & Inventory Control
About Food Production Control
About Food Cost & Food Cost Percent
About Monitoring Sales
About Menus, Menu Pricing, Sales Forecasts & Sales Analysis
Beverage Cost Control Systems
About Beverage Cost & Beverage Percent
About Bar & Inventory Control
About Beverage Production Control & Service
Labor Cost Control Systems
About Controlling Payroll Costs & Employee Turnover
About Measuring Staff Performance & Productivity
Operating Statements and Analysis
About Operating Statements
About Preparing Income Statements
Table of Contents provided by Publisher. All Rights Reserved.

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