Operations Control Financial Management In The Food Service Industry
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Operations Control Financial Management In The Food Service Industry
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Author : Amelia Samson Roldan
language : en
Publisher:
Release Date : 2005
Operations Control Financial Management In The Food Service Industry written by Amelia Samson Roldan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Accounting And Financial Management In Foodservice Operations
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Author : David K. Hayes
language : en
Publisher: John Wiley & Sons
Release Date : 2023-11-30
Accounting And Financial Management 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 2023-11-30 with Technology & Engineering categories.
A concise and easy-to-follow approach to foodservice accounting and the finance principles required to run a foodservice operation In Accounting and Financial Management in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an up-to-date and straightforward treatment of the financial accounting standards and basic finance concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include: A thorough introduction to controlling food and beverage product costs Practical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budget Hands-on strategies for comparing planned and budgeted operating results to actual financial results Perfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.
Restaurant Financial Basics
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Author : Raymond S. Schmidgall
language : en
Publisher: John Wiley & Sons
Release Date : 2002-10-02
Restaurant Financial Basics written by Raymond S. Schmidgall 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 2002-10-02 with Business & Economics categories.
One of the keys to a successful restaurant business is strong financial management. This volume in the Wiley Restaurant Basics Series provides restaurateurs with the tools necessary to manage their food-based operation by explaining basic accounting principles such as pricing, budgeting, cost control, payroll, and cash flow.
Principles Of Food Beverage And Labor Cost Controls Study Guide
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-07-26
Principles Of Food Beverage And Labor Cost Controls Study Guide written by Paul R. Dittmer and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-07-26 with Business & Economics categories.
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
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.
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.
Successful Management In Foodservice Operations
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Author : David K. Hayes
language : en
Publisher: John Wiley & Sons
Release Date : 2024-07-18
Successful Management 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 2024-07-18 with Technology & Engineering categories.
Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.
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"--
Principles Of Food Beverage And Labor Cost Controls
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Author : Paul R. Dittmer
language : en
Publisher: Wiley
Release Date : 1999-05-27
Principles Of Food Beverage And Labor Cost Controls written by Paul R. Dittmer and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-05-27 with Business & Economics categories.
Gain the financial management skills you need to succeed, as a hospitality professional. Cost monitoring and cost control are indispensable components of the successful foodservice and hospitality manager's skill set. Through five editions, this book has been preparing students to enter the work force by helping them to develop these crucial financial management skills. Continuing this tradition of excellence, the Sixth Edition contains all of the features that have made Principles of Food, Beverage, and Labor Cost Controls the standard text on the subject, including: * Explanations of terms, concepts, and procedures. * Step-by-step descriptions of tools and techniques used to control costs. * A unique modular format, with each component covered in its own section. * Numerous skill-building problems, exercises, and projects. The book begins with a general introduction to key terms and concepts, as well as basic procedures for analyzing cost/volume/profit, determining costs, and using cost to monitor foodservice and beverage operations. The next two sections, "Food Control" and "Beverage Control," outline a four-step process for controlling each of the primary phases of a foodservice or beverage operation-purchasing, receiving, storing, issuing, and production-with specific techniques for each phase. The final section focuses on labor cost controls, and includes expert advice and guidance on setting performance standards, monitoring performance, and taking corrective action. Principles of Food, Beverage, and Labor Cost Controls, Sixth Edition equips culinary and hospitality management students with the knowledge and skills they need to perform one of the most important aspects of their jobs.
Foodservice Manual For Health Care Institutions
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Author : Ruby Parker Puckett
language : en
Publisher: John Wiley & Sons
Release Date : 2012-11-13
Foodservice Manual For Health Care Institutions written by Ruby Parker Puckett 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 2012-11-13 with Medical categories.
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.