Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs

Sanders, Edward E.; Hill, Timothy H.; Faria, Donna J.

ISBN 10: 0131714872 / ISBN 13: 9780131714878

Published by Pearson College Div, 2007

About this Item

Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZBV.0131714872.VG

Bibliographic Details

• Title: Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs
• Publisher: Pearson College Div
• Publication Date: 2007
• Language: English
• ISBN 10: 0131714872
• ISBN 13: 9780131714878
• Binding: Soft cover
• Edition: 3rd Edition
• Condition: very_good

About this title

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.