Planning and Control for Food and Beverage Operations / Edition 7

Planning and Control for Food and Beverage Operations / Edition 7

by Jack D. Ninemeier
     
 

Aimed at students of hospitality operations and food service managers, this text describes practical steps that managers in all food service operations can use to plan and control operations. It delineates methods for controlling costs for overhead, supplies and labor. Each chapter includes questions to measure the student's assimilation of information as well as key… See more details below

Overview

Aimed at students of hospitality operations and food service managers, this text describes practical steps that managers in all food service operations can use to plan and control operations. It delineates methods for controlling costs for overhead, supplies and labor. Each chapter includes questions to measure the student's assimilation of information as well as key terms, review questions, problems and internet resources. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9780866123396
Publisher:
Educational Institute of the American Hotel & Motel
Publication date:
04/28/2009
Edition description:
New Edition
Pages:
484
Product dimensions:
7.00(w) x 8.90(h) x 1.10(d)

Meet the Author

Table of Contents

Prefacexiii
Part IIntroduction to Food and Beverage Control1
1The Challenge of Food and Beverage Operations3
Travel and Tourism: The Umbrella Industry3
Overview of Hotel Organization6
Commercial and Institutional Food Services10
Overview of Food Service Management13
A Common Problem: The Labor Shortage21
Managing a Multi-Unit Restaurant22
The Increasing Role of Technology23
Endnotes, Key Terms, Review Questions, and Internet Sites27
2The Control Function33
Management Resources and Objectives33
The Manager in the Management Process34
The Control Process34
Considerations in Designing Control Systems45
Responsibilities for Control49
Control in Multi-Unit Operations50
Key Terms, Review Questions, Internet Sites, and Mini-Case Studies52
Part IIPlanning for Food and Beverage Control57
3Determining Food and Beverage Standards59
Standard Purchase Specifications60
Standard Recipes60
Standard Yields66
Standard Portion Sizes72
Standard Portion Costs72
Computer Applications: Recipe Management Software79
Standard Food Costs82
Standard Beverage Costs84
Use of Standard Costs in Multi-Unit Operations87
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems88
Chapter Appendix95
4Operations Budgeting and Cost-Volume-Profit Analysis99
The Budget Process: An Overview99
Three Steps of Budget Development103
Budget Development: An Example109
Computers and the Budget Process118
Cost-Volume-Profit Analysis121
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems126
5The Menu: The Foundation for Control135
Food Service Control Points135
The Menu's Influence136
Menu Planning138
Calculating Menu Selling Prices144
Evaluating the Menu157
Menu Planning in Multi-Unit Organizations165
Menus and Technology166
Menu Engineering and Technology168
End Notes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems172
Part IIIDesigning Effective Food and Beverage Control Systems183
6Purchasing and Receiving Controls185
Purchasing Objectives and Procedures186
Purchasing Responsibilities187
Selecting Suppliers187
Purchasing the Proper Quality188
Purchasing the Proper Quantities191
The Purchase Order System195
Security Concerns in Purchasing200
Reducing the Cost of the Purchasing Function202
Purchasing in Multi-Unit Organizations203
Receiving Controls204
Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems212
7Storing and Issuing Controls221
Storing Control: General Procedures221
Security Concerns in Storage Areas224
Maintaining Quality During Storage225
Inventory Control Procedures227
Computerized Inventory Management232
A Special Note about Beverage Inventory237
Issuing Control: General Procedures239
The Beverage Requisition/Issue Process243
Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems246
8Production and Serving Controls257
Production Planning257
Production Control265
Food Serving and Service271
Technology and Service277
Automated Beverage Control Systems289
Endnotes, Key Terms, Review Questions, Internet Sites, Mini-Case Studies, and Problems293
Part IVUsing Information from the Control System301
9Calculating Actual Food and Beverage Costs303
Actual Food and Beverage Costs: Monthly Calculations304
Actual Food Cost: Daily Calculations316
Actual Beverage Cost: Daily Calculations319
Technology and Actual Beverage Costs324
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems325
10Control Analysis, Corrective Action, and Evaluation333
Procedures for Control Analysis333
Identifying the Problem342
Taking Corrective Action343
Evaluating Corrective Action348
Endnotes, Review Questions, Internet Sites, and Problems350
Part VControlling Revenue355
11Revenue Control357
Revenue and Guest Check Control357
Collecting Revenue from Guests361
Assessing Standard Revenue: Beverage Operations365
Key Terms, Review Questions, Internet Sites, and Problems377
12Preventing Theft of Revenue385
Theft by Bartenders386
Theft by Cashiers394
Theft by Food and Beverage Servers and Other Staff394
Theft by Guests397
Employee Theft from Guests404
Control of Cash after Collection404
Key Terms, Review Questions, Internet Sites, and Mini-Case Studies408
Part VIControlling Labor Costs413
13Labor Cost Control415
Managing Human Resources416
Factors Affecting Work Performance and Productivity429
Work Simplification and Labor Cost Control434
Labor Control and Employees437
Human Resources and Multi-Unit Management443
Endnotes, Key Terms, Review Questions, and Internet Sites444
14Implementing Labor Cost Controls449
Establishing a Unit of Measurement for Labor Standards449
Determining Productivity Rates451
Constructing a Staffing Guide453
The Staffing Guide as a Scheduling Tool459
The Staffing Guide as a Control Tool463
Employee Scheduling in Multi-Unit Operations468
Automated Labor and Payroll Information Systems473
Key Terms, Review Questions, Internet Sites, and Problems480
Index485

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