Foodservice Profitability: A Control Approach (Book/Disk)

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Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world "operations manual" ? with a constant focus on the bottom-line profit or budgetary goals ? this guide to managing a foodservice operation is ideal as an on-the-job technical guide and manual in an actual industry setting. Using very detailed technical explanations and justifications, this book demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to ...
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Prentice Hall College Div, 10/09/1997, Paperback, Good condition. Owner's name inside.

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Overview

Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world "operations manual" — with a constant focus on the bottom-line profit or budgetary goals — this guide to managing a foodservice operation is ideal as an on-the-job technical guide and manual in an actual industry setting. Using very detailed technical explanations and justifications, this book demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot.
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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: 9780131121119
  • Publisher: Prentice Hall Professional Technical Reference
  • Publication date: 10/28/1997
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 450
  • Product dimensions: 8.34 (w) x 10.90 (h) x 0.73 (d)

Table of Contents

Foreword.
Perspective.
An Expression of Appreciation.
Introduction
1. The Control Process.
2. Food Cost/Food Cost Percentage.
3. Inventory Management.
4. Requisitions and Transfers.
5. Purchasing Functions.
6. Receiving Merchandise and Processing Invoices.
7. Quality Standards, Specifications, Yield Analysis, and Plate Cost.
8. Food Production Control.
9. Menu Sales Analysis.
10. Beverage Cost/Beverage Cost Percentage.
11. Bar and Inventory Control.
12. Beverage Production Control and Service.
13. Controlling Payroll Costs and the Cost of Employee Turnover.
14. Measuring Staff Performance and Productivity.
15. Control Practices Applied to Human Resources Issues, Gratuities, Wage Laws, and Working Conditions.
16. Monitoring the Sales Process.
17. Pricing and Sales Forecasts.
18. Self-Inspections, Customer Feedback and Nonfood Inventories.
Appendix A. Blank Forms.
Appendix B. Computer Applications.
Index.
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