Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.

Author
Dopson, Lea R. [Browse]
Format
Book
Language
English
Εdition
4th ed.
Published/​Created
Hoboken, N.J. : John Wiley & Sons, c2008.
Description
xxxv, 587 p. : ill. ; 25 cm. + 1 CD-ROM (4 3/4 in.)

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    Details

    Subject(s)
    Notes
    • "Published simultaneously in Canada"--T.p. verso.
    • Jack E. Miller appeared as the first author on 2nd and 3rd editions.
    Bibliographic references
    Includes bibliographical references (p. 579-582) and index.
    Contents
    • Before you start: how to use spreadsheets
    • Managing revenue and expense
    • Professional foodservice manager
    • Profit: the reward for service
    • Getting started
    • Understanding the income (profit and loss) statement
    • Understanding the budget
    • Determining sales forecasts
    • Importance of forecasting sales
    • Sales history
    • Maintaining sales histories
    • Sales variances
    • Predicting future sales
    • Managing the cost of food
    • Menu item forecasting
    • Standardized recipes
    • Inventory control
    • Purchasing
    • Receiving
    • Storage
    • Determining actual food expense
    • Managing the cost of beverages
    • Serving alcoholic beverages
    • Forecasting beverage sales
    • Standardized drink recipes and portions
    • Purchasing beverage products
    • Receiving beverage products
    • Storing beverage products
    • Bar transfers
    • Computing cost of beverages
    • Special features of liquor inventory
    • Sales mix --
    • Managing the food and beverage production process
    • Product issuing
    • Managing the food production area
    • Managing the beverage production area
    • Employee theft
    • Determining actual and attainable product costs
    • Reducing overall product cost percentage
    • Managing food and beverage pricing
    • Menu formats
    • Factors affecting menu pricing
    • Assigning menu prices
    • Special pricing situations
    • 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
    • Controlling other expenses
    • Managing other expenses
    • Fixed, variable, and mixed other expenses
    • Controllable and noncontrollable other expenses
    • Monitoring other expenses
    • Reducing other expenses
    • Analyzing results using the income statement
    • Introduction to financial analysis
    • Uniform system of accounts
    • Income statement (usar)
    • Analysis of sales/volume
    • Analysis of food expense
    • Analysis of beverage expense
    • Analysis of labor expense
    • Analysis of other expenses
    • Analysis of profits
    • Planning for profit
    • Financial analysis and profit planning
    • Menu analysis
    • Cost/volume/profit analysis
    • The budget
    • Developing the budget
    • Monitoring the budget
    • 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
    • Global dimensions of management and the role of technology
    • Multinational foodservice operations
    • Management challenges in a global economy
    • Advances in technology and information management
    • Selecting advanced technology products
    • Monitoring developments in cost control technology
    • Appendix A: Frequently used formulas for managing operations
    • Appendix B: Management control forms
    • Appendix C: Fun on the web! sites.
    • Understanding the profit and loss statement
    • Key terms and concepts
    • Apply what you have learned
    • Test your skills
    • Technology tools
    • Sales mix
    • Test your skills.
    • Global dimensions of management & the role of technology
    • Multi-national foodservice operations
    • Appendix B: Mmanagement control forms
    ISBN
    • 0471694177 (cloth/cd)
    • 9780471694175 (cloth/cd)
    LCCN
    2006014655
    OCLC
    68711967
    RCP
    N - S
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