Food and Beverage Cost Control / Edition 5

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Overview

In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.

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Product Details

  • ISBN-13: 9780470251386
  • Publisher: Wiley
  • Publication date: 1/7/2010
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 576
  • Sales rank: 129,259
  • Product dimensions: 7.70 (w) x 9.30 (h) x 1.40 (d)

Table of Contents

Preface

Acknowledgments

Chapter 1: Managing Revenue and Expense

Professional Foodservice Manager

Profit: The Reward for Service

Getting Started

Understanding the Income (Profit and Loss) Statement

Understanding the Budget

Chapter 2: Creating Sales Forecasts

Importance of Forecasting Sales

Sales Histories

Maintaining Sales Histories

Sales Variances

Predicting Future Sales

Apply What You Have Learned

Key Terms and Concepts

Test Your Skills

Chapter 3: Purchasing and Receiving

Forecasting Food Sales

Forecasting Beverage Sales

Importance of Standardized Recipes

Purchasing Food

Purchasing Beverages

Purchase Orders

Receiving Food and Beverage Products

Chapter 4: Managing Inventory and Production

Product Storage

Storing Food Products

Storing Beverage Products

Inventory Control

Product Issuing and Restocking

Managing Food Production

Managing Beverage Production

Chapter 5: Monitoring Food and Beverage Product Costs

Cost of Sales

Computing Cost of Food Sold

Computing Cost of Beverage Sold

Computing Costs with Transfers

Utilizing the Cost of Sales Formula

Reducing the Cost of Sales Percentage

Minimizing Product Loss in the Kitchen

Minimizing Product Loss in the Bar

Optimizing Overall Cost of Sales Percentage

Chapter 6: Managing Food and Beverage Pricing

Overview

Chapter Outline

Menu Formats

Menu Specials

Factors Affecting Menu Pricing

Assigning Menu Prices

Special Pricing Situations

Chapter 7: Managing the Cost of Labor

Labor Expense in the Hospitality Industry

Evaluating Labor Productivity

Maintaining a Productive Workforce

Measuring Current Labor Productivity

Managing Payroll Costs

Reducing Labor-Related Costs

Chapter 8: Controlling Other Expenses

Other Expenses

Controllable and Non-controllable Other Expenses

Fixed, Variable, and Mixed Other Expenses

Monitoring Other Expenses

Managing Other Expenses

Chapter 9: Analyzing Results Using the Income Statement

Introduction to Financial Analysis

Uniform System of Accounts

Income Statement (USAR format)

Analysis of Sales/Volume

Analysis of Food Expense

Analysis of Beverage Expense

Analysis of Labor Expense

Analysis of Other Expenses

Analysis of Profits

Chapter 10: Planning for Profit

Financial Analysis and Profit Planning

Menu Analysis

Cost/Volume/Profit Analysis

The Budget

Developing the Budget

Monitoring the Budget

Chapter 11: Maintaining and Improving the Revenue Control System

Revenue Security

External Threats to Revenue Security

Internal Threats to Revenue Security

Developing the Revenue Security System

The Complete Revenue Security System

Glossary

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