Food and Beverage Cost Control, EMEA Edition

Höfundar: Lea R. Dopson; David K. Hayes (Útgáfa: 7)
Food and Beverage Cost Control, EMEA Edition

Kaup valmöguleikar

The leading textbook on professional foodservice cost management -- now fully updated and expanded 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. Micro-case studies present readers with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts such as calculating flow-thru and Earnings Before Interest, Taxes, Depreciation, and Amortization (EBITDA).

Now in its seventh edition, this extensively revised and updated textbook explains complex ideas in a clear, easy-to-understand style -- from using baker's math to modify bakery product formulas to setting prices for limited availability products such as craft beers. New content explains calculating allowable processing fee deductions for server tips, the increasing popularity of e-wallets and online payments, the pros and cons of moving data to cloud-based servers, and much more.

Covering everything from food sanitation and service methods to payment card and guest information data security, this comprehensive guide enables readers to: Increase their knowledge of the hospitality management industry and improve their professional self-confidence Understand the entire cycle of cost control, including purchasing, production, sales analysis, product costing, and food cost formulas Apply effective management techniques to increase efficiency and profitability in foodservice operations Develop practical skills such as creating management spreadsheets and employee schedules using popular software, cloud-based services, and smart-device applications.

Nánar um bókina

Útgefandi
Wiley Global Education UK
ISBN
9781119675020
Print ISBN
9781119668084
Format
ePub
Útgáfa
7
Höfundar
Lea R. Dopson; David K. Hayes
Tungumál
English
Útgefið
2019-10-16
Prent takmörkun á líftíma
100
Prent takmörkun
10
Afritunar takmörkun
2

Kaflar

  • COVER
  • PREFACE
  • ACKNOWLEDGMENTS
  • CHAPTER 1: MANAGING REVENUE AND EXPENSE
  • PROFESSIONAL FOODSERVICE MANAGER
  • PROFIT: THE REWARD FOR SERVICE
  • GETTING STARTED
  • UNDERSTANDING THE INCOME (PROFIT AND LOSS) STATEMENT
  • UNDERSTANDING THE BUDGET
  • CHAPTER 2: CREATING SALES FORECASTS
  • IMPORTANCE OF FORECASTING SALES
  • SALES HISTORIES
  • MAINTAINING SALES HISTORIES
  • SALES VARIANCES
  • PREDICTING FUTURE SALES
  • CHAPTER 3: PURCHASING AND RECEIVING
  • FORECASTING FOOD SALES
  • FORECASTING BEVERAGE SALES
  • IMPORTANCE OF STANDARDIZED RECIPES
  • PURCHASING FOOD
  • PURCHASING BEVERAGES
  • PURCHASE ORDERS
  • RECEIVING FOOD AND BEVERAGE PRODUCTS
  • CHAPTER 4: MANAGING INVENTORY AND PRODUCTION
  • PRODUCT STORAGE
  • STORING FOOD PRODUCTS
  • STORING BEVERAGE PRODUCTS
  • INVENTORY CONTROL
  • PRODUCT ISSUING AND RESTOCKING
  • MANAGING FOOD PRODUCTION
  • MANAGING BEVERAGE PRODUCTION
  • CHAPTER 5: MONITORING FOOD AND BEVERAGE PRODUCT COSTS
  • COST OF SALES
  • COMPUTING COST OF FOOD SOLD
  • COMPUTING COST OF BEVERAGE SOLD
  • COMPUTING COSTS WITH TRANSFERS
  • UTILIZING THE COST OF SALES FORMULA
  • REDUCING THE COST OF SALES PERCENTAGE
  • CHAPTER 6: MANAGING FOOD AND BEVERAGE PRICING
  • MENU FORMATS
  • MENU SPECIALS
  • FACTORS AFFECTING MENU PRICING
  • ASSIGNING MENU PRICES
  • SPECIAL PRICING SITUATIONS
  • CHAPTER 7: MANAGING THE COST OF LABOR
  • LABOR EXPENSE IN THE HOSPITALITY INDUSTRY
  • EVALUATING LABOR PRODUCTIVITY
  • MAINTAINING A PRODUCTIVE WORKFORCE
  • MEASURING CURRENT LABOR PRODUCTIVITY
  • MANAGING PAYROLL COSTS
  • REDUCING LABOR‐RELATED COSTS
  • CHAPTER 8: CONTROLLING OTHER EXPENSES
  • OTHER EXPENSES
  • CONTROLLABLE AND NON‐CONTROLLABLE OTHER EXPENSES
  • FIXED, VARIABLE, AND MIXED OTHER EXPENSES
  • MONITORING OTHER EXPENSES
  • MANAGING OTHER EXPENSES
  • CHAPTER 9: ANALYZING RESULTS USING THE INCOME STATEMENT
  • INTRODUCTION TO FINANCIAL ANALYSIS
  • UNIFORM SYSTEM OF ACCOUNTS
  • INCOME STATEMENT (USAR FORMAT)
  • ANALYSIS OF SALES/VOLUME
  • ANALYSIS OF FOOD EXPENSE
  • ANALYSIS OF BEVERAGE EXPENSE
  • ANALYSIS OF LABOR EXPENSE
  • ANALYSIS OF OTHER EXPENSES
  • ANALYSIS OF PROFITS
  • CHAPTER 10: PLANNING FOR PROFIT
  • FINANCIAL ANALYSIS AND PROFIT PLANNING
  • MENU ANALYSIS
  • COST/VOLUME/PROFIT ANALYSIS
  • THE BUDGET
  • DEVELOPING THE BUDGET
  • MONITORING THE BUDGET
  • CHAPTER 11: MAINTAINING AND IMPROVING THE REVENUE CONTROL SYSTEM
  • REVENUE SECURITY
  • EXTERNAL THREATS TO REVENUE SECURITY
  • INTERNAL THREATS TO REVENUE SECURITY
  • DEVELOPING THE REVENUE SECURITY SYSTEM
  • THE COMPLETE REVENUE SECURITY SYSTEM
  • GLOSSARY
  • INDEX
  • END USER LICENSE AGREEMENT