Cost Control In Foodservice Operations
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Cost Control In Foodservice Operations
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Author : David K. Hayes
language : en
Publisher: John Wiley & Sons
Release Date : 2024
Cost Control In Foodservice Operations written by David K. Hayes and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Food service categories.
"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--
Food Labor And Beverage Cost Control
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Author : Edward E. Sanders
language : en
Publisher: Waveland Press
Release Date : 2020-06-01
Food Labor And Beverage Cost Control written by Edward E. Sanders and has been published by Waveland Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-01 with Business & Economics categories.
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 Labor And Beverage Cost Control
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Author : Edward E. Sanders
language : en
Publisher: Waveland Press
Release Date : 2015-07-24
Food Labor And Beverage Cost Control written by Edward E. Sanders and has been published by Waveland Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-24 with Business & Economics categories.
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.
Food And Beverage Cost Control
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2015-03-16
Food And Beverage Cost Control written by Lea R. Dopson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-16 with Business & Economics categories.
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.
Understanding Foodservice Cost Control
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Author : Edward E. Sanders
language : en
Publisher: Prentice Hall
Release Date : 2008
Understanding Foodservice Cost Control written by Edward E. Sanders and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.
Principles Of Food Beverage And Labor Cost Controls
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Author : Paul R. Dittmer
language : en
Publisher: John Wiley & Sons
Release Date : 2008-09-29
Principles Of Food Beverage And Labor Cost Controls written by Paul R. Dittmer and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-29 with Business & Economics categories.
Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Controlling And Analyzing Costs In Foodservice Operations
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Author : James Keiser
language : en
Publisher: Macmillan College
Release Date : 1989-01-01
Controlling And Analyzing Costs In Foodservice Operations written by James Keiser and has been published by Macmillan College this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-01-01 with Food service categories.
Fundamental Principles Of Restaurant Cost Control
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Author : David V. Pavesic
language : en
Publisher: Prentice Hall
Release Date : 2005
Fundamental Principles Of Restaurant Cost Control written by David V. Pavesic and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Business & Economics categories.
Written by a former restaurateur, in an applied format using a systematic approach, this book presents the practice of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The book¿s abundance of support materials make it user-friendly and more appealing to users and facilitators. Role of cost control in strategic business plan for systematic planning; role of the menu as a cost control, merchandising and communication tool; importance of menu sales analysis for both food and beverage departments; menu pricing techniques that optimize food cost, gross profit, and revenue; menu design and layout techniques; different types of food cost measurement; converting financial statements into cost control tools; operation and financial analysis of costs and revenues; and labor productivity measures. Appropriate for a wide range of professionals in the foodservice industry such as independent restaurant operators, chefs, and corporate or franchise foodservice managers.
Controlling And Analyzing Costs In Food Service Operations
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Author : James Keiser
language : en
Publisher: John Wiley & Sons
Release Date : 1974-01-01
Controlling And Analyzing Costs In Food Service Operations written by James Keiser and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974-01-01 with Food service categories.
Primarily for cost control courses in schools of food service and hospitality management.
Study Guide To Accompany Food And Beverage Cost Control 6e
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Author : Lea R. Dopson
language : en
Publisher: John Wiley & Sons
Release Date : 2015-08-03
Study Guide To Accompany Food And Beverage Cost Control 6e written by Lea R. Dopson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-03 with Business & Economics categories.
This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The 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.