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

By Edward E. Sanders, Timothy Hill, Donna J. Faria

Published by Prentice Hall

Published Date: Jan 29, 2008

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Description

For courses in Foodservice Cost Control and Foodservice Profitability.

 

Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals. Throughout the book, an integrative restaurant case is used as a springboard for discussion and practice. An accompanying CD-ROM, exercises and in-depth coverage show how to maximize revenues, control expenses and optimize one’s financial objectives.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

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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Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, CourseSmart eTextbook, 3rd Edition
Format: Safari Book

$50.40 | ISBN-13: 978-0-13-500628-3