Purchasing, Cost Control, and Menu Management
Author: Wiley & Sons Inc John
Publisher: John Wiley & Sons
Published: 2007-07-16
Total Pages: 0
ISBN-13: 9780470179161
DOWNLOAD EBOOK →Lanterna Rally
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Food and Beverage Cost Control
Author: Lea R. Dopson
Publisher: John Wiley & Sons
Published: 2019-09-04
Total Pages: 469
ISBN-13: 1119524997
DOWNLOAD EBOOK →Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.
Food, Labor, and Beverage Cost Control
Author: Edward E. Sanders
Publisher: Waveland Press
Published: 2020-06-01
Total Pages: 329
ISBN-13: 1478645679
DOWNLOAD EBOOK →Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this book represents a thorough coverage of the most essential cost-control categories. There are 14 chapters within the six cost-analysis sections of the Operating Cycle of Control. The sections flow in a logical sequence that presents a path for understanding cost control from menu concept to financial reporting. The six cost-analysis sections are self-contained, so that the reader (student) can go to any section for specific cost-control procedures. Therefore, the book can be taken from the classroom to the workplace. New to this edition: • Clearly defined chapter learning objectives with end-of-chapter discussion questions that can assess readers (students) level of comprehension. • Project exercises following each chapter that are designed to test applied knowledge. • Restaurant Reality Stories that reflect upon what often occurs in restaurant businesses are appropriately placed within each of the 6 sections of the Operating Cycle of Control. • Mobile foodservice (food trucks and trailers) is presented in the Appendix—Restaurant Case and concludes with a project exercise to create a food-truck menu, as well as operational and marketing plans for a mobile foodservice as an additional business revenue source for the existing three-tiered restaurant operation case. • Key Cost and Analysis Formulas (Quick Reference)
Food and Beverage Cost Control
Author: Lea R. Dopson
Publisher: John Wiley & Sons
Published: 2015-03-16
Total Pages: 430
ISBN-13: 1118988493
DOWNLOAD EBOOK →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. 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.
The Menu and the Cycle of Cost Control
Author: Susan Desmond Marshall
Publisher:
Published: 2021
Total Pages: 254
ISBN-13: 9781792468940
DOWNLOAD EBOOK →Foundations of Cost Control
Author: Daniel Traster
Publisher: Pearson Education
Published: 2013
Total Pages: 0
ISBN-13: 9780132156554
DOWNLOAD EBOOK →This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and sto.
Food, Labor, and Beverage Cost Control
Author: Edward E. Sanders
Publisher: Waveland Press
Published: 2015-07-24
Total Pages: 295
ISBN-13: 1478631139
DOWNLOAD EBOOK →Foodservice operators have the advantage of using point of sale system applications and tablets. While the POS system is an efficient tool to process information, analyze customer guest check orders, and track employees, it doesn’t uproot the need for foodservice operators to understand, process, and interpret that same important information. Edward Sanders, foodservice industry veteran and college professor, introduces culinary and hospitality management students to information essential for the successful management of foodservice operations. His coverage is thorough, and the logically sequenced topics include writing a standardized HACCP Recipe, determining portion costs, using menu popularity percentages, calculating seat turnover rates and server productivity, preparing a sales forecast, completing an income statement, and much more. The author clearly explains the reasoning behind strategies and methods presented in each chapter in addition to highlighting the benefits of POS system applications and tablets. Well-thought-out assignments assess students’ level of understanding.
Controlling Foodservice Costs
Author:
Publisher: Prentice Hall
Published: 2007
Total Pages: 0
ISBN-13: 9780132283366
DOWNLOAD EBOOK →"A core credential topic of the NRAEF certificate program"--Cover.
Principles of Food, Beverage, and Labor Cost Controls
Author: Paul R. Dittmer
Publisher: Wiley
Published: 2005-02-28
Total Pages: 656
ISBN-13: 9780471429920
DOWNLOAD EBOOK →Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
Hospitality Cost Control
Author: Allen B. Asch
Publisher: Prentice Hall
Published: 2006
Total Pages: 0
ISBN-13: 9780131116009
DOWNLOAD EBOOK →KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.
