Foodservice Profitability : A Control Approach / Edition 2

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Overview

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.

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Editorial Reviews

Booknews
A detailed text and technical manual with disk, for use in foodservice operation courses and in an actual industry setting. Emphasis is on helping students learn to gather information, often with the use of computer systems and applications, on which to base management decisions for maximizing sales, controlling expenses, and optimizing financial objectives. Numerous sample forms and reports illustrating control principles, strategies, and tactics can be easily removed from the book for reproduction. Includes chapter objectives, summaries, key concepts, exercises, and discussions questions. An appendix with exercises explains how to use the tutorial program software on the accompanying disk. Requires Windows 3.1 or higher and assumes a general knowledge of how to use a computer. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780130321824
  • Publisher: Prentice Hall
  • Publication date: 10/4/2000
  • Edition description: Older Edition
  • Edition number: 2
  • Pages: 364
  • Product dimensions: 8.00 (w) x 10.60 (h) x 1.10 (d)

Table of Contents

Foreword
Perspective
An Expression of Appreciation
Organization of Text
About the Authors
1 The Control Process 1
2 Food Cost/Food Cost Percentage 23
3 Inventory Management 35
4 Requisitions and Transfers 51
5 Purchasing Functions 63
6 Receiving Merchandise and Processing Invoices 79
7 Quality Standards, Specifications, Yield Analysis, and Plate Cost 89
8 Food Production Control 113
9 Menu Sales Analysis 125
10 Beverage Cost/Beverage Cost Percentage 137
11 Bar and Inventory Control 149
12 Beverage Production Control and Service 169
13 Controlling Payroll Costs and the Cost of Employee Turnover 187
14 Measuring Staff Performance and Productivity 215
15 Control Practices Applied to Human Resources Issues, Gratuities, Wage Laws, and Working Conditions 233
16 Monitoring the Sales Process 265
17 Pricing and Sales Forecasts 287
18 Select Topics: Self-Inspections, Customer Feedback, Nonfood Inventories, and Espresso Drinks 303
App. A: Blank Forms 327
App. B: Computer Applications 385
Index 425
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