EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals.
EVERYDAY FREE SHIPPING on $25 & up - Excludes marketplace items & rentals
Search
Planning and Control for Food and Beverage Operations

Planning and Control for Food and Beverage Operations - 6th edition

ISBN13: 978-0866122627

Cover of Planning and Control for Food and Beverage Operations 6TH 04 (ISBN 978-0866122627)
ISBN13: 978-0866122627
ISBN10: 0866122621
Cover type: Paperback
Edition/Copyright: 6TH 04
Publisher: Educational Institute of Am. Hotel & Motel Assoc.
Published: 2004
International: No

List price: $74.75

Planning and Control for Food and Beverage Operations - 6TH 04 edition

ISBN13: 978-0866122627

Jack D. Ninemeier

ISBN13: 978-0866122627
ISBN10: 0866122621
Cover type: Paperback
Edition/Copyright: 6TH 04
Publisher: Educational Institute of Am. Hotel & Motel Assoc.

Published: 2004
International: No
Summary

This textbook teaches readers the fundamentals of managing the control processes used to reduce costs in food and beverage operations. This revised edition includes new information on multi-unit management, an increased focus on technology applications, and fewer references to manual operations. Readers will learn how to maximize revenue and satisfy guests' demands for value and quality.

Table of Contents

Part I Introduction to Food and Beverage Control
1. The Challenge of Food and Beverage Operations

Travel and Tourism: The Umbrella Industry
Overview of Hotel Organization
Commercial and Institutional Food Services
Overview of Food Service Management
A Common Problem: The Labor Shortage
Managing a Multi-Unit Restaurant
The Increasing Role of Technology
Endnotes, Key Terms, Review Questions, and Internet Sites

2. The Control Function

Management Resources and Objectives
The Manager in the Management Process
The Control Process
Considerations in Designing Control Systems
Responsibilities for Control
Control in Multi-Unit Operations
Key Terms, Review Questions, Internet Sites, and Mini-Case Studies

Part II Planning for Food and Beverage Control
3. Determining Food and Beverage Standards

Standard Purchase Specifications
Standard Recipes
Standard Yields
Standard Portion Sizes
Standard Portion Costs
Computer Applications: Recipe Management Software
Standard Food Costs
Standard Beverage Costs
Use of Standard Costs in Multi-Unit Operations
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems
Chapter Appendix

4. Operations Budgeting and Cost-Volume-Profit Analysis

The Budget Process: An Overview
Three Steps of Budget Development
Budget Development: An Example
Computers and the Budget Process
Cost-Volume-Profit Analysis
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems

5. The Menu: The Foundation for Control

Food Service Control Points
The Menu's Influence
Menu Planning
Calculating Menu Selling Prices
Evaluating the Menu
Menu Planning in Multi-Unit Organizations
Menus and Technology
Menu Engineering and Technology
End Notes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems

Part III Designing Effective Food and Beverage Control Systems
6. Purchasing and Receiving Controls

Purchasing Objectives and Procedures
Purchasing Responsibilities
Selecting Suppliers
Purchasing the Proper Quality
Purchasing the Proper Quantities
The Purchase Order System
Security Concerns in Purchasing
Reducing the Cost of the Purchasing Function
Purchasing in Multi-Unit Organizations
Receiving Controls
Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems

7. Storing and Issuing Controls

Storing Control: General Procedures
Security Concerns in Storage Areas
Maintaining Quality During Storage
Inventory Control Procedures
Computerized Inventory Management
A Special Note about Beverage Inventory
Issuing Control: General Procedures
The Beverage Requisition/Issue Process
Endnotes, Key Terms, Review Questions, Internet Sites, Case Study, and Problems

8. Production and Serving Controls

Production Planning
Production Control
Food Serving and Service
Technology and Service
Automated Beverage Control Systems
Endnotes, Key Terms, Review Questions, Internet Sites, Mini-Case Studies, and Problems

Part IV Using Information from the Control System
9. Calculating Actual Food and Beverage Costs

Actual Food and Beverage Costs: Monthly Calculations
Actual Food Cost: Daily Calculations
Actual Beverage Cost: Daily Calculations
Technology and Actual Beverage Costs
Endnotes, Key Terms, Review Questions, Internet Sites, and Problems

10. Control Analysis, Corrective Action, and Evaluation

Procedures for Control Analysis
Identifying the Problem
Taking Corrective Action
Evaluating Corrective Action
Endnotes, Review Questions, Internet Sites, and Problems

Part V Controlling Revenue
11. Revenue Control

Revenue and Guest Check Control
Collecting Revenue from Guests
Assessing Standard Revenue: Beverage Operations
Key Terms, Review Questions, Internet Sites, and Problems

12. Preventing Theft of Revenue

Theft by Bartenders
Theft by Cashiers
Theft by Food and Beverage Servers and Other Staff
Theft by Guests
Employee Theft from Guests
Control of Cash after Collection
Key Terms, Review Questions, Internet Sites, and Mini-Case Studies

Part VI Controlling Labor Costs
13. Labor Cost Control

Managing Human Resources
Factors Affecting Work Performance and Productivity
Work Simplification and Labor Cost Control
Labor Control and Employees
Human Resources and Multi-Unit Management
Endnotes, Key Terms, Review Questions, and Internet Sites

14. Implementing Labor Cost Controls

Establishing a Unit of Measurement for Labor Standards
Determining Productivity Rates
Constructing a Staffing Guide
The Staffing Guide as a Scheduling Tool
The Staffing Guide as a Control Tool
Employee Scheduling in Multi-Unit Operations
Automated Labor and Payroll Information Systems
Key Terms, Review Questions, Internet Sites, and Problems
Index

List price: $74.75
  • Marketplace
  • From