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Produktbild: Food and Beverage Cost Control

Food and Beverage Cost Control

Fr. 335.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Verlag

John Wiley & Sons Inc

Seitenzahl

432

Maße (L/B/H)

28.5/21.7/6 cm

Gewicht

1240 g

Auflage

6th Edition

Sprache

Englisch

ISBN

978-1-118-98849-7

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Verlag

John Wiley & Sons Inc

Seitenzahl

432

Maße (L/B/H)

28.5/21.7/6 cm

Gewicht

1240 g

Auflage

6th Edition

Sprache

Englisch

ISBN

978-1-118-98849-7

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  • Produktbild: Food and Beverage Cost Control
  • 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

    Apply What You Have Learned

    Key Terms and Concepts

    Test Your Skills

    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

    Minimizing Product Loss in the Kitchen

    Minimizing Product Loss in the Bar

    Optimizing Overall Cost of Sales Percentage

    Chapter 6: Managing Food and Beverage Pricing

    Overview

    Chapter Outline

    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