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

• Main Authors: Sanders, Edward E. (Author), Hill, Timothy H. (Author), Faria, Donna J. (Author)
• Format: Book
• Language: English
• Published: Upper Saddle River, NJ Pearson/Prentice Hall 2008
• Edition: THIRD EDITION
• Subjects: Food service > Cost control
• Online Access: Click Here to View Status and Holdings.

 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.