Practical food & beverage cost control

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Title:

Author:

Ojugo, Clement.

ISBN:

9781428335448

Personal Author:

Ojugo, Clement.

Edition:

2nd ed.

Publication Information:

Physical Description:

xxv, 502 pages : illustrations ; 26 cm

Contents:

Chapter 1: Overview of the Industry and the Managers Role -- Chapter 2: Menu Development -- Part 1: Purchasing Standards -- Chapter 3: Introduction to Purchasing -- Chapter 4: Purchase Specifications -- Chapter 5: Price and the Vendor -- Chapter 6: Purchasing Controls -- Part 2: Beverage Standards -- Chapter 7: Introduction to Beverages -- Chapter 8: Beverage Procedures, From Start to Finish -- Chapter 9: Beverage Controls and Service Procedures -- Part 3: Cost Control Standards -- Chapter 10: Planning for Food Profit and Controls -- Chapter 11: Monthly Physical Inventory and Monthly Food Cost Calculations -- Chapter 12: Revenue and Cash Handling Control -- Chapter 13: Menu Analysis / Planning for Sales -- Chapter 14: Staff Planning and Labor Cost Control -- Chapter 15: Analyzing Cost-Volume-Profit (CVP) Relationships and Marginal Contribution Break-even (MCB) -- Chapter 16: Budgeting and Manager ?ROI?

Abstract:

This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. Focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.

Subject Term:

Food service -- Cost control.

Food service -- Cost control. (OCoLC)fst00931087

Electronic Access:

Table of contents http://catdir.loc.gov/catdir/enhancements/fy1104/2009922189-t.html
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1104/2009922189-b.html
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1104/2009922189-d.html

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Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:VCDBN	1:GEN-BOOK	000023364	647.950 OJU	1	Searching... Unknown
Searching... 1:VCPE	1:GEN-BOOK	000041829	647.950 OJU	1	Searching... Unknown
Searching... 1:VCPMB	1:GEN-BOOK	000092974	647.950 OJU	1	Searching... Unknown
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Summary

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company�s profit and expense objectives. While emphasis is placed on the perspective of the �the manager�, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.