Practical Food and Beverage Cost Control
Delmar Cengage Learning (Verlag)
978-1-4283-3544-8 (ISBN)
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Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company�s profit and expense objectives. While emphasis is placed on the perspective of the �the manager�, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.
Clement Ojugo is a Consultant to the Hospitality Industry. He is a Certified Costing & Executive Accountant (ACCA) and a Certified Internal Auditor (CIA).
Chapter 1: Overview of the Industry and the Managers Role
Chapter 2: Menu Development
Part 1: Purchasing Standards
Chapter 3: Introduction to Purchasing
Chapter 4: Purchase Specifications
Chapter 5: Price and the Vendor
Chapter 6: Purchasing Controls
Part 2: Beverage Standards
Chapter 7: Introduction to Beverages
Chapter 8: Beverage Procedures, From Start to Finish
Chapter 9: Beverage Controls and Service Procedures
Part 3: Cost Control Standards
Chapter 10: Planning for Food Profit and Controls
Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations
Chapter 12: Revenue and Cash Handling Control
Chapter 13: Menu Analysis / Planning for Sales
Chapter 14: Staff Planning and Labor Cost Control
Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB)
Chapter 16: Budgeting and Manager �ROI�
| Verlagsort | Clifton Park |
|---|---|
| Sprache | englisch |
| Maße | 204 x 255 mm |
| Gewicht | 938 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Sozialwissenschaften ► Pädagogik ► Berufspädagogik | |
| ISBN-10 | 1-4283-3544-7 / 1428335447 |
| ISBN-13 | 978-1-4283-3544-8 / 9781428335448 |
| Zustand | Neuware |
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