Food & beverage cost control

著者

• Dopson, Lea R.
• Hayes, David K.

書誌事項

Food & beverage cost control

Lea R. Dopson, David K. Hayes

J. Wiley, c2016

6th ed

• : hardback

電子リソースにアクセスする 全1件

• Food & beverage cost control

  c2016.

  Maruzen eBook Library

注記

Includes index

内容説明・目次

内容説明

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.

目次

Preface ix Acknowledgments xvi About WileyPLUS Learning Space xvii Chapter 1: Managing Revenue and Expense 1 Professional Foodservice Manager 2 Profit: The Reward for Service 2 Getting Started 7 Understanding the Income (Profit and Loss) Statement 12 Understanding the Budget 15 Chapter 2: Creating Sales Forecasts 25 Importance of Forecasting Sales 26 Sales Histories 27 Maintaining Sales Histories 34 Sales Variances 34 Predicting Future Sales 36 Chapter 3: Purchasing and Receiving 50 Forecasting Food Sales 51 Forecasting Beverage Sales 53 Importance of Standardized Recipes 56 Purchasing Food 62 Purchasing Beverages 70 Purchase Orders 76 Receiving Food and Beverage Products 78 Chapter 4: Managing Inventory and Production 96 Product Storage 97 Inventory Control 103 Product Issuing and Restocking 112 Managing Food Production 121 Managing Beverage Production 128 Chapter 5: Monitoring Food and Beverage Product Costs 139 Cost of Sales 140 Computing Cost of Food Sold 140 Computing Cost of Beverage Sold 143 Computing Costs with Transfers 144 Utilizing the Cost of Sales Formula 146 Reducing the Cost of Sales Percentage 160 Chapter 6: Managing Food and Beverage Pricing 181 Menu Formats 182 Menu Specials 186 Factors Affecting Menu Pricing 187 Assigning Menu Prices 195 Special Pricing Situations 199 Chapter 7: Managing the Cost of Labor 215 Labor Expense in the Hospitality Industry 216 Evaluating Labor Productivity 219 Maintaining a Productive Workforce 219 Measuring Current Labor Productivity 234 Managing Payroll Costs 246 Reducing Labor-Related Costs 255 Chapter 8: Controlling Other Expenses 265 Other Expenses 266 Controllable and Non-controllable Other Expenses 266 Fixed, Variable, and Mixed Other Expenses 269 Monitoring Other Expenses 272 Managing Other Expenses 275 Chapter 9: Analyzing Results Using the Income Statement 288 Introduction to Financial Analysis 289 Uniform System of Accounts 290 Income Statement (USAR Format) 291 Analysis of Sales/Volume 296 Analysis of Food Expense 298 Analysis of Beverage Expense 302 Analysis of Labor Expense 303 Analysis of Other Expenses 305 Analysis of Profits 307 Chapter 10: Planning for Profit 320 Financial Analysis and Profit Planning 321 Menu Analysis 321 Cost/Volume/Profit Analysis 334 The Budget 342 Developing the Budget 344 Monitoring the Budget 349 Chapter 11: Maintaining and Improving the Revenue Control System 367 Revenue Security 368 External Threats to Revenue Security 369 Internal Threats to Revenue Security 372 Developing the Revenue Security System 376 The Complete Revenue Security System 384 Glossary 391 Index 399

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB19022305
• ISBN:
  • 9781118988497
• LCCN: 2014039225
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Hoboken, N.J.
• ページ数/冊数: xvi, 408 p.
• 大きさ: 29 cm
• 分類:
  • LCC : TX911.3.C65
  • DC23 : 647.95068
• 件名:
  • LCSH : Food service -- Cost control