Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs / Edition 3

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0131714872 BRAND NEW W/FAST SHIPPING! This item is: Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3rd Ed., 2008, by Sanders, ... Edward E.^Hill, Timothy^Faria, Donna J.; FORMAT: Paperback Bound w/CD-ROM; ISBN: 9780131714878. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number! Read more Show Less

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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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Product Details

  • ISBN-13: 9780131714878
  • Publisher: Prentice Hall
  • Publication date: 6/15/2007
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 640
  • Product dimensions: 8.10 (w) x 10.70 (h) x 1.30 (d)

Table of Contents

Table of Contents

PART I: INTRODUCTION

1. About Operating Controls in the Foodservice Industry

PART II: FOOD COST CONTROL SYSTEMS

2. About Recipes

3. About the Portion Cost

4. About Purchasing

5. Purchasing the Right Quantity

6. About the Right Supplier

7. About Receiving & Storing Products & Processing Invoices

8. About Inventory & Inventory Control

9. About Food Production Control

10. About Food Cost & Food Cost Percent

11. About Monitoring Sales

12. About Menus, Menu Pricing, Sales Forecasts & Sales Analysis

PART III: BEVERAGE COST CONTROL SYSTEMS

13. About Beverage Cost & Beverage Percent

14. About Bar & Inventory Control

15. About Beverage Production Control & Service

PART IV: LABOR COST CONTROL SYSTEMS

16. About Controlling Payroll Costs & Employee Turnover

17. About Measuring Staff Performance & Productivity

PART V: OPERATING STATEMENTS AND ANALYSIS

18. About Operating Statements

19. About Preparing Income Statements

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