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Practical Food and Beverage Cost Control

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en Limba Engleză Paperback – 07 Apr 2009
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and concepts in practice.
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Specificații

ISBN-13: 9781428335448
ISBN-10: 1428335447
Pagini: 502
Ilustrații: black & white illustrations, black & white tables, figures
Dimensiuni: 203 x 251 x 23 mm
Greutate: 0.93 kg
Ediția: 2 Rev ed.
Editura: Cengage Learning

Cuprins

Chapter 1: Overview of the Industry and the ManagerAes Role Chapter 2: Menu Development PART 1: Purchasing Standards Chapter 3: Introduction to Purchasing Chapter 4: Purchase Specifications Chapter 5: Price and the Vendor Chapter 6: Purchasing Controls PART 2: Beverage Standards Chapter 7: Introduction to Beverages Chapter 8: Beverage Procedures, From Start to Finish Chapter 9: Beverage Controls and Service Procedures PART 3: Cost Control Standards Chapter 10: Planning for Food Profit and Controls Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations Chapter 12: Revenue and Cash Handling Control Chapter 13: Menu Analysis / Planning for Sales Chapter 14: Staff Planning and Labor Cost Control Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) Chapter 16: Budgeting and Manager ROI

Recenzii

Chapter 1: Overview of the Industry and the ManagerAs Role Chapter 2: Menu Development PART 1: Purchasing Standards Chapter 3: Introduction to Purchasing Chapter 4: Purchase Specifications Chapter 5: Price and the Vendor Chapter 6: Purchasing Controls PART 2: Beverage Standards Chapter 7: Introduction to Beverages Chapter 8: Beverage Procedures, From Start to Finish Chapter 9: Beverage Controls and Service Procedures PART 3: Cost Control Standards Chapter 10: Planning for Food Profit and Controls Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations Chapter 12: Revenue and Cash Handling Control Chapter 13: Menu Analysis / Planning for Sales Chapter 14: Staff Planning and Labor Cost Control Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) Chapter 16: Budgeting and Manager ROI