TY  - BOOK
AU  - Dopson, Lea R.
AU  - Hayes, David K.
AU  - Miller, Jack E,
TI  - Food and beverage cost control
SN  - 0471694177 (cloth/cd)
AV  - TX911.3.C65 M55 2008
U1  - 647.95068/1 22
PY  - 2008///
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons
KW  - Food service
KW  - Cost control
KW  - Sears List of Subject Headings
N1  - "Published simultaneously in Canada"--T.p. verso; Jack E. Miller appeared as the first author on 2nd and 3rd editions; Includes bibliographical references (pages 579-582) and index; 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 -- Inventory control -- 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; Before you start: how to use spreadsheets -- Managing revenue and expense -- Professional foodservice manager -- Profit: the reward for service -- Getting started -- Understanding the profit and loss statement -- Understanding the budget -- Key terms and concepts -- Apply what you have learned -- Test your skills -- Determining sales forecasts -- Importance of forecasting sales -- Sales history -- Maintaining sales histories -- Sales variances -- Predicting future sales -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing the cost of food -- Menu item forecasting -- Standardized recipes -- Inventory control -- Purchasing -- Receiving -- Storage -- Determining actual food expense -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- 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 -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills; Managing the food and beverage production process -- Product issuing -- Inventory control -- Managing the food production area -- Managing the beverage production area -- Employee theft -- Determining actual and attainable product costs -- Reducing overall product cost percentage -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Managing food and beverage pricing -- Menu formats -- Factors affecting menu pricing -- Assigning menu prices -- Special pricing situations -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- 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 -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Controlling other expenses -- Managing other expenses -- Fixed, variable, and mixed other expenses -- Controllable and noncontrollable other expenses -- Monitoring other expenses -- Reducing other expenses -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- 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 -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Planning for profit -- Financial analysis and profit planning -- Menu analysis -- Cost/volume/profit analysis -- The budget -- Developing the budget -- Monitoring the budget -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- 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 -- Technology tools -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Global dimensions of management & the role of technology -- Multi-national foodservice operations -- Management challenges in a global economy -- Advances in technology and information management -- Selecting advanced technology products -- Monitoring developments in cost control technology -- Apply what you have learned -- Key terms and concepts -- Test your skills -- Appendix A:  Frequently used formulas for managing operations -- Appendix B: Mmanagement control forms -- Appendix C: Fun on the web! sites
UR  - http://www.loc.gov/catdir/toc/ecip0613/2006014655.html
ER  -