Foodservice Profitability

Foodservice Profitability : A Control Approach

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Description

This text is appropriate for courses in Food, Beverage, and Labor Cost Control and Operations Management.This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical "hands-on" approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented.show more

Product details

  • Paperback | 364 pages
  • 216.4 x 281.9 x 23.4mm | 1,192.96g
  • Pearson Education (US)
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • 2nd edition
  • index
  • 0130321826
  • 9780130321824

Table of contents

Introduction. 1. The Control Process. 2. Food Cost/Food Cost Percentage. 3. Inventory Management. 4. Requisitions and Transfers. 5. Purchasing Functions. 6. Receiving Merchandise and Processing Invoices. 7. Quality Standards, Specifications, Yield Analysis, and Plate Cost. 8. Food Production Control. 9. Menu Sales Analysis. 10. Beverage Cost/Beverage Cost Percentage. 11. Bar and Inventory Control. 12. Beverage Production Control and Service. 13. Controlling Payroll Costs and the Cost of Employee Turnover. 14. Measuring Staff Performance and Productivity. 15. Control Practices Applied to Human Resources Issues, Gratuities, Wage Laws, and Working Conditions. 16. Monitoring the Sales Process. 17. Pricing and Sales Forecasts. 18. Self-Inspections, Customer Feedback and Nonfood Inventories. Appendix A: Blank Forms. Appendix B: Computer Applications. Index.show more