Principles of Food, Beverage, and Labor Cost Controls, Student Workbook, 8th Edition,9780471706427

Principles of Food, Beverage, and Labor Cost Controls, Student Workbook, 8th Edition

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Edition: 8th
ISBN13: 9780471706427
ISBN10: 0471706426
Format: Paperback
Pub. Date: 2005-02-01
Publisher(s): Wiley
List Price: $49.70

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Summary

Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package

Author Biography

J. Desmond Keefe III is Associate Professor of the School of Hospitality, Tourism and Culinary Management at Southern New Hampshire University (formerly New Hampshire College). Paul R. Dittmer has extensive experience in the food and beverage industry. He is a former hotel manager, food and beverage manager, and a consultant to the U.S. Small Business Association, assisting restaurants in their operations. He taught food management and cost control for 23 years at Southern New Hampshire University (formerly New Hampshire College) and served as division chair and associate professor.

Table of Contents

Preface
Introduction To Food, Beverage, and Labor Controls
Cost and Sales Concepts
Introduction
Cost Concepts
Sales Concepts
The Cost-to-Sales Ratio: Cost Percent
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
The Control Process
Introduction
Control
The Control Process
Control Systems
Cost/Benefit Ratio
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Cost/Volume/Profit Relationships
Introduction
The Cost/Volume/Profit Equation
Variable Rate and Contribution Rate
Break-Even Point
Cost/Volume/Profit Calculations for the Grandview Bistro
Cost Control and the Cost/Volume/Profit Equation
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Control
Food Purchasing and Receiving Control
Introduction
The Control Process-Purchasing and Receiving
Developing Standards and Standard Procedures for Purchasing
Standing Orders
Receiving Controls
Establishing Standard Procedures for Receiving
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Storing and Issuing Control
Introduction
Storing Control: Establishing Standards and Standard Procedures for Storing
Issuing Control: Establishing Standards and Standard Procedures for Issuing
Food and Beverage Transfers
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Production Control I: Portions
Introduction
Establishing Standards and Standard Procedures
Calculating Standard Portion Costs
Advantages and Disadvantages of Standardized Yield
Using Yield Percentages
Recipe Software
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Food Production Control II: Quantities
Introduction
Establishing Standards and Standard Procedures
Determining Production Quantities
Control of Preportioned Entrées
A Word of Caution
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost
Introduction
Monthly Inventory
Reports to Management
Inventory Turnover
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations II: Daily Food Cost
Introduction
Determining Daily Food Cost
Book versus Actual Inventory Comparison
Chapter Essentials
Key Terms in this Chapter
Questions and Problems
Excel Exercises
Monitoring Foodservice Operations III: Actua
Table of Contents provided by Publisher. All Rights Reserved.

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