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    1. Naturvetenskap och teknik
    2. Teknik och industri
    3. Tillverkningsteknik

    Food and Beverage Cost Control, EMEA Edition

    AvLea R. Dopson,David K. Hayes

    Häftad, Engelska, 2019

    684 kr

    Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

    Beskrivning

    The leading textbook on professional foodservice cost management — now fully updated and expandedProfessional 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-confidenceUnderstand the entire cycle of cost control, including purchasing, production, sales analysis, product costing, and food cost formulasApply effective management techniques to increase efficiency and profitability in foodservice operationsDevelop practical skills such as creating management spreadsheets and employee schedules using popular software, cloud-based services, and smart-device applications

    Produktinformation

    • Utgivningsdatum:2019-11-25
    • Mått:10 x 10 x 10 mm
    • Vikt:454 g
    • Format:Häftad
    • Språk:Engelska
    • Antal sidor:464
    • Upplaga:7
    • Förlag:John Wiley & Sons Inc
    • ISBN:9781119668084

    Utforska kategorier

    • Tillverkningsteknik inom Naturvetenskap och teknik

    Innehållsförteckning

    • Preface viiAcknowledgments xiiiChapter 1: Managing Revenue and Expense 1Professional Foodservice Manager 2Profit: The Reward for Service 2Getting Started 5Understanding the Income (Profit and Loss) Statement 14Understanding the Budget 18Chapter 2: Creating Sales Forecasts 29Importance of Forecasting Sales 30Sales Histories 32Maintaining Sales Histories 38Sales Variances 39Predicting Future Sales 41Chapter 3: Purchasing and Receiving 57Forecasting Food Sales 58Forecasting Beverage Sales 60Importance of Standardized Recipes 64Purchasing Food 70Purchasing Beverages 78Purchase Orders 83Receiving Food and Beverage Products 86Chapter 4: Managing Inventory and Production 106Product Storage 107Storing Food Products 107Storing Beverage Products 111Inventory Control 114Product Issuing and Restocking 122Managing Food Production 132Managing Beverage Production 141Chapter 5: Monitoring Food and Beverage Product Costs 153Cost of Sales 154Computing Cost of Food Sold 154Computing Cost of Beverage Sold 157Computing Costs with Transfers 158Utilizing the Cost of Sales Formula 160Reducing the Cost of Sales Percentage 175Chapter 6: Managing Food and Beverage Pricing 197Menu Formats 198Menu Specials 202Factors Affecting Menu Pricing 203Assigning Menu Prices 211Special Pricing Situations 215Chapter 7: Managing the Cost of Labor 234Labor Expense in the Hospitality Industry 235Evaluating Labor Productivity 238Maintaining a Productive Workforce 239Measuring Current Labor Productivity 255Managing Payroll Costs 267Reducing Labor-Related Costs 277Chapter 8: Controlling Other Expenses 289Other Expenses 290Controllable and Non-controllable Other Expenses 290Fixed, Variable, and Mixed Other Expenses 293Monitoring Other Expenses 296Managing Other Expenses 299Chapter 9: Analyzing Results Using the Income Statement 315Introduction to Financial Analysis 316Uniform System of Accounts 317Income Statement (USAR format) 318Analysis of Sales/Volume 323Analysis of Food Expense 326Analysis of Beverage Expense 329Analysis of Labor Expense 331Analysis of Other Expenses 333Analysis of Profits 334Chapter 10: Planning for Profit 349Financial Analysis and Profit Planning 350Menu Analysis 350Cost/Volume/Profit Analysis 364The Budget 371Developing the Budget 374Monitoring the Budget 379Chapter 11: Maintaining and Improving the Revenue Control System 399Revenue Security 400External Threats to Revenue Security 401Internal Threats to Revenue Security 406Developing the Revenue Security System 410The Complete Revenue Security System 417Glossary 426Index 434