Food and Beverage Cost Control

In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. INDICE: PrefaceAcknowledgmentsChapter 1: Managing Revenue and ExpenseProfessional Foodservice ManagerProfit: The Reward for ServiceGetting StartedUnderstanding the Income (Profit and Loss) StatementUnderstanding the BudgetChapter 2: Creating Sales ForecastsImportance of Forecasting SalesSales HistoriesMaintaining Sales HistoriesSales VariancesPredicting Future SalesApply What You Have LearnedKey Terms and ConceptsTest Your SkillsChapter 3: Purchasing and ReceivingForecasting Food SalesForecasting Beverage SalesImportance of Standardized RecipesPurchasing FoodPurchasing BeveragesPurchase OrdersReceiving Food and Beverage ProductsChapter 4: Managing Inventory and ProductionProduct StorageStoring Food ProductsStoring Beverage ProductsInventory ControlProduct Issuing and RestockingManaging Food ProductionManaging Beverage ProductionChapter 5: Monitoring Food and Beverage Product CostsCost of SalesComputing Cost of Food SoldComputing Cost of Beverage SoldComputing Costs with TransfersUtilizing the Cost of Sales FormulaReducing the Cost of Sales PercentageMinimizing Product Loss in the KitchenMinimizing Product Loss in the BarOptimizing Overall Cost of Sales PercentageChapter 6: Managing Food and Beverage PricingOverviewChapter OutlineMenu FormatsMenu SpecialsFactors Affecting Menu PricingAssigning Menu PricesSpecial Pricing SituationsChapter 7: Managing the Cost of LaborLabor Expense in the Hospitality IndustryEvaluating Labor ProductivityMaintaining a Productive WorkforceMeasuring Current Labor ProductivityManaging Payroll CostsReducing Labor–Related CostsChapter 8: Controlling Other ExpensesOther ExpensesControllable and Non–controllable Other ExpensesFixed, Variable, and Mixed Other ExpensesMonitoring Other ExpensesManaging Other ExpensesChapter 9: Analyzing Results Using the Income StatementIntroduction to Financial AnalysisUniform System of AccountsIncome Statement (USAR format)Analysis of Sales/VolumeAnalysis of Food ExpenseAnalysis of Beverage ExpenseAnalysis of Labor ExpenseAnalysis of Other ExpensesAnalysis of ProfitsChapter 10: Planning for ProfitFinancial Analysis and Profit PlanningMenu AnalysisCost/Volume/Profit AnalysisThe BudgetDeveloping the BudgetMonitoring the BudgetChapter 11: Maintaining and Improving the Revenue Control SystemRevenue SecurityExternal Threats to Revenue SecurityInternal Threats to Revenue SecurityDeveloping the Revenue Security SystemThe Complete Revenue Security SystemGlossary

• ISBN: 978-1-118-98849-7
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Páginas: 432
• Fecha Publicación: 07/04/2015
• Nº Volúmenes: 1
• Idioma: Inglés