Foodservice Profitability : A Control Approach - Hardcover

Sanders, Edward E.; Hill, Timothy H.

Hardcover

ISBN 10: 0130321826 ISBN 13: 9780130321824

Publisher: Prentice Hall, 2000

Synopsis

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. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.

About this edition

• Publisher: Prentice Hall
• Publication date: 2000
• ISBN 10: 0130321826
• ISBN 13: 9780130321824
• Binding: Hardcover
• Edition number: 2
• Number of pages: 364