Practical Food and Beverage Cost Control
With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today's restaurant. The book combines the financial aspect with the need to understand the consumer's ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and...
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This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, fo
ForewordPrefaceIntroductionCh. 1An Overview of the Industry and the ManagerCh. 2Planning for SalesCh. 3The Purchasing DepartmentCh. 4Planning for Food Profit and ControlsCh. 5Monthly Physical Inventory and Monthly Food Cost CalculationsCh. 6Beverage Profitability and ControlsCh. 7Guest Check and Cash Handling ControlsCh. 8Staff PlanningCh. 9Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB)Ch. 10Data Base Information and Computer SystemsGlossaryAppendixIndex
\ From the PublisherThis book addresses purchasing and cost controls together, in a organized, logical, single source. I like the proposal, and see good opportunities to tie together concepts that the students dont always get.\ This text would be most useful in Hospitality Cost Control Classes. The writing style is easy to read. I really liked the mention of audits (or Assessments) to provide documentation. The author organizes the topics well. The order is also conducive to the way I teach my class. This is a practical approach to a very important topic that future hospitality professionals must know and practice to be successful after graduation.\ \ \
