Principles of Food, Beverage, and Labor Cost Controls
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The definitive foodservice cost control resource—now updated and revised to reflect today's hospitality environmentGood cost controls are essential for any foodservice business. Among other benefits, being able to accurately analyze and manage expenses allows for effective planning and negotiating with suppliers, gives confidence to financial backers, and—crucially—leads to profits that are both sustainable and maximized.Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition offers the definitive all-in-one guide to effectively implementing key cost control functions, processes, and concepts in a foodservice setting. Covering such areas as cost/volume/profit analysis, menu analysis, food sales control, employee training, and performance standards, this resource gives readers a practical toolbox that's ready for use in culinary and hospitality classrooms, professional training, and foodservice operations.Now in its Ninth Edition, this classic text has been revised to reflect changes in the industry. Updates and new features include:Enhanced coverage throughout of technology used in foodservice cost controlA separate chapter on menu engineering and analysisLists of useful Web sitesCD-ROM containing Excel spreadsheets for all the problems in the book as well as additional exercisesFilled with step-by-step guidance, Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition gives students and working foodservice managers an unparalleled guide to management tools and best practices. Booknews New edition of a textbook for students with little or no experience in the industry. Some topics treated include: cost/volume/profit relationships; purchasing, receiving, storing and issuing control; labor cost determinants. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Ch. 1Cost and sales concepts3Ch. 2The control process43Ch. 3Cost/volume/profit relationships77Ch. 4Food purchasing and receiving control105Ch. 5Food storing and issuing control147Ch. 6Food production control I : portions173Ch. 7Food production control II : quantities209Ch. 8Monitoring foodservice operations I : monthly inventory and monthly food cost239Ch. 9Monitoring foodservice operations II : daily food cost269Ch. 10Monitoring foodservice operations III : actual versus standard food costs293Ch. 11Menu engineering and analysis315Ch. 12Controlling food sales335Ch. 13Beverage purchasing control373Ch. 14Beverage receiving, storing, and issuing control399Ch. 15Beverage production control423Ch. 16Monitoring beverage operations449Ch. 17Beverage sales control485Ch. 18Labor cost considerations505Ch. 19Establishing performance standards529Ch. 20Training staff569Ch. 21Monitoring performance and taking corrective action591
