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Planning and Control for Food and Beverage Operations / Edition 5

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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
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Editorial Reviews

Booknews
A textbook for students in formal education programs and trainees in hospitality operations, and a reference in which managers can find advice about specific problems. Describes control of the main resources in a food and beverage operation: food and beverage products, labor, and revenue. Among the topics are determining standards, budgeting and analysis, the menu, purchasing and receiving, storing and issuing, production and serving, and using information from control systems. The chapter-end references include many internet sites. No dates are noted for the previous editions. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780866122313
  • Publisher: Educational Institute of the American Hotel & Motel Associat
  • Publication date: 9/1/2001
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 465

Table of Contents

Preface xiii
Part I Introduction to Food and Beverage Control 1
1 The Challenge of Food and Beverage Operations 3
Travel and Tourism: The Umbrella Industry 3
Overview of Hotel Organization 6
Commercial and Institutional Food Services 10
Overview of Food Service Management 13
A Common Problem: The Labor Shortage 21
Managing a Multi-Unit Restaurant 22
The Increasing Role of Technology 23
Endnotes, Key Terms, Review Questions, and Internet Sites 27
2 The Control Function 33
Management Resources and Objectives 33
The Manager in the Management Process 34
The Control Process 34
Considerations in Designing Control Systems 45
Responsibilities for Control 49
Control in Multi-Unit Operations 50
Key Terms, Review Questions, Internet Sites, and Mini-Case Studies 52
Part II Planning for Food and Beverage Control 57
3 Determining Food and Beverage Standards 59
Standard Purchase Specifications 60
Standard Recipes 60
Standard Yields 66
Standard Portion Sizes 72
Standard Portion Costs 72
Computer Applications: Recipe Management Software 79
Standard Food Costs 82
Standard Beverage Costs 84
Use of Standard Costs in Multi-Unit Operations 87
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems 88
Chapter Appendix 95
4 Operations Budgeting and Cost-Volume-Profit Analysis 99
The Budget Process: An Overview 99
Three Steps of Budget Development 103
Budget Development: An Example 109
Computers and the Budget Process 118
Cost-Volume-Profit Analysis 121
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems 126
5 The Menu: The Foundation for Control 135
Food Service Control Points 135
The Menu's Influence 136
Menu Planning 138
Calculating Menu Selling Prices 144
Evaluating the Menu 157
Menu Planning in Multi-Unit Organizations 165
Menus and Technology 166
Menu Engineering and Technology 168
End Notes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems 172
Part III Designing Effective Food and Beverage Control Systems 183
6 Purchasing and Receiving Controls 185
Purchasing Objectives and Procedures 186
Purchasing Responsibilities 187
Selecting Suppliers 187
Purchasing the Proper Quality 188
Purchasing the Proper Quantities 191
The Purchase Order System 195
Security Concerns in Purchasing 200
Reducing the Cost of the Purchasing Function 202
Purchasing in Multi-Unit Organizations 203
Receiving Controls 204
Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems 212
7 Storing and Issuing Controls 221
Storing Control: General Procedures 221
Security Concerns in Storage Areas 224
Maintaining Quality During Storage 225
Inventory Control Procedures 227
Computerized Inventory Management 232
A Special Note about Beverage Inventory 237
Issuing Control: General Procedures 239
The Beverage Requisition/Issue Process 243
Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems 246
8 Production and Serving Controls 257
Production Planning 257
Production Control 265
Food Serving and Service 271
Technology and Service 277
Automated Beverage Control Systems 289
Endnotes, Key Terms, Review Questions, Internet Sites, Mini-Case Studies, and Problems 293
Part IV Using Information from the Control System 301
9 Calculating Actual Food and Beverage Costs 303
Actual Food and Beverage Costs: Monthly Calculations 304
Actual Food Cost: Daily Calculations 316
Actual Beverage Cost: Daily Calculations 319
Technology and Actual Beverage Costs 324
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems 325
10 Control Analysis, Corrective Action, and Evaluation 333
Procedures for Control Analysis 333
Identifying the Problem 342
Taking Corrective Action 343
Evaluating Corrective Action 348
Endnotes, Review Questions, Internet Sites, and Problems 350
Part V Controlling Revenue 355
11 Revenue Control 357
Revenue and Guest Check Control 357
Collecting Revenue from Guests 361
Assessing Standard Revenue: Beverage Operations 365
Key Terms, Review Questions, Internet Sites, and Problems 377
12 Preventing Theft of Revenue 385
Theft by Bartenders 386
Theft by Cashiers 394
Theft by Food and Beverage Servers and Other Staff 394
Theft by Guests 397
Employee Theft from Guests 404
Control of Cash after Collection 404
Key Terms, Review Questions, Internet Sites, and Mini-Case Studies 408
Part VI Controlling Labor Costs 413
13 Labor Cost Control 415
Managing Human Resources 416
Factors Affecting Work Performance and Productivity 429
Work Simplification and Labor Cost Control 434
Labor Control and Employees 437
Human Resources and Multi-Unit Management 443
Endnotes, Key Terms, Review Questions, and Internet Sites 444
14 Implementing Labor Cost Controls 449
Establishing a Unit of Measurement for Labor Standards 449
Determining Productivity Rates 451
Constructing a Staffing Guide 453
The Staffing Guide as a Scheduling Tool 459
The Staffing Guide as a Control Tool 463
Employee Scheduling in Multi-Unit Operations 468
Automated Labor and Payroll Information Systems 473
Key Terms, Review Questions, Internet Sites, and Problems 480
Index 485
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