Description

Features

For courses in Foodservice Cost Control and Foodservice Profitability. Understanding Foodservice Cost Control, 3e  is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals. Throughout the book, an integrative restaurant case is used as a springboard for discussion and practice. An accompanying CD-ROM, exercises and in-depth coverage show how to maximize revenues, control expenses and optimize one’s financial objectives.

Hallmark Features

Organizes material around the operating cycle of control—which gives readers a clear guide of how to maximize revenues and control expenses.

·        Prepares students for the competitive nature of the industry by providing a roadmap for common cost control practices.

·        Provides a model of the cost control steps used in any foodservice organization, addressing the prime costs of food, beverage & labor.

Includes a unique depth of coverage—not found in competing texts.

·        Examines topics such as standardized recipes, recipe costing, purchasing topics, food cost percent and income statements and analysis in more depth than other books.

Applies material to a model restaurant case study—throughout the text.

·        Illustrates the cost control steps in the cycle of control through the model restaurant, Farfalle Arrabbiata.

·        Creates continuity between chapters and gives a standard point of reference for lectures, activities and discussion.

References the Farfalle Arrabbiata case study in end of chapter exercises—throughout the text.

·        Discusses the running case study in end of chapter assignments to make application easy for both students and instructors.

Integrates Net Work boxes—throughout the text.

·        Introduces Internet sites via Net Work boxes and emphasizes the role the Internet plays in how we buy food, sell food, market food, and service customers.

Includes an accompanying CD-ROM—complete with Excel exercises.

·        Demonstrates how to use technology in a foodservice setting.

·        Supports numerous end of chapter exercises, giving students the ability to manually complete exercises, learn to write cell formulas for the spreadsheets, or just insert the data into the table and use the spreadsheet to compute the answers.

Table of Contents

Table of Contents

PART I: INTRODUCTION

1.      About Operating Controls in the Foodservice Industry

PART II: FOOD COST CONTROL SYSTEMS

2.      About Recipes

3.      About the Portion Cost

4.      About Purchasing

5.      Purchasing the Right Quantity

6.      About the Right Supplier

7.      About Receiving & Storing Products & Processing Invoices

8.      About Inventory & Inventory Control

9.      About Food Production Control

10.  About Food Cost & Food Cost Percent

11.  About Monitoring Sales

12.  About Menus, Menu Pricing, Sales Forecasts & Sales Analysis

PART III: BEVERAGE COST CONTROL SYSTEMS

13.  About Beverage Cost & Beverage Percent

14.  About Bar & Inventory Control

15.  About Beverage Production Control & Service

PART IV: LABOR COST CONTROL SYSTEMS

16.  About Controlling Payroll Costs & Employee Turnover

17.  About Measuring Staff Performance & Productivity

PART V: OPERATING STATEMENTS AND ANALYSIS

18.  About Operating Statements

19.  About Preparing Income Statements

Courses

Food and Beverage Cost Control  (Culinary Arts)

Previous Edition(s)

• Foodservice Profitability: A Control Approach, 2/E
  Sanders & Hill
  ©2001  |  Prentice Hall  |  Paper; 364 pp  |  Instock
  ISBN-10: 0130321826  |  ISBN-13: 9780130321824
  Suggested retail price: $124.60  Buy from myPearsonStoreNet price: $93.45  (What's this?)Brief Description  | 

  

  This text is appropriate for courses in Food, Beverage, and Labor Cost Control and Operations Management.

  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.

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Instructor's Manual (Download only) for Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3/E
Sanders
©2008  |  Prentice Hall  |  On-line Supplement; 128 pp  |  Live
ISBN-10: 0131715232  |  ISBN-13: 9780131715233

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PowerPoint (Download only) for Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3/E
Sanders
©2008  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0135149363  |  ISBN-13: 9780135149362

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F&B Module 12: Revenue Management 1 - Restaurant Revenue Management Basic Concepts
Szende & Rohlfs
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132802619  |  ISBN-13: 9780132802611
Online purchase price: $5.00More Info

F&B Module 38: Bar Control Procedures
Szende & Rande
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132958937  |  ISBN-13: 9780132958936
Online purchase price: $5.00More Info

Instructor's Guide for F&B Module 12: Revenue Management 1 - Restaurant Revenue Management Basic Concepts
Szende & Rohlfs
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132802597  |  ISBN-13: 9780132802598
This online resource is available at no cost.
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Instructor's Guide for F&B Module 38: Bar Control Procedures
Szende & Rande
©2013  |  Prentice Hall  |  On-line Supplement  |  Estimated Availability : 03/15/2012
ISBN-10: 0132959151  |  ISBN-13: 9780132959155
This online resource is available at no cost.
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MasterCook 11
Pearson Education
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
Suggested retail price:  $40.00    Buy from myPearsonStoreNet price: $30.00  (What's this?)More Info

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• Pearson Custom Library: Hospitality & Culinary Arts
  Pearson Education
  ©2009  |  Prentice Hall  |  On-line Supplement  |  Live
  ISBN-10: 013510310X  |  ISBN-13: 9780135103104
  This online resource is available at no cost at http://www.pearsoncustom.com/custom-library/pearson-custom-hospitality-and-culinary-arts.
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  Pearson Custom Library gives you the power to create tailor-made materials for your course that save time and control student costs

   

  The process of developing course materials can be extremely time-consuming. Many instructors spend countless hours and resources searching for the right materials for their course, only to end up settling for something that doesn’t quite fit, or requiring students to purchase multiple, expensive textbooks, using only a few chapters from each. With the Pearson Custom Library online book building platform , you can select as many or as few chapters as you need to suit your course, or combine chapters from multiple texts, and we’ll custom publish your unique text. You’re in full control of the content, sequence, and price, so you get what you want, and students pay only for what they need.

   

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• Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, CourseSmart eTextbook, 3/E
  Sanders, Hill & Faria
  ©2008  |  Prentice Hall  |  Electronic Book; 640 pp  |  Available
  ISBN-10: 0135006287  |  ISBN-13: 9780135006283
  Online purchase price: $42.99Brief Description  | 

  

  CourseSmart eTextbooks are a creative digital solution that offers the freedom and convenience of online, offline, and mobile access using a single platform. With a CourseSmart eTextbook, students can:

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  • print out reading assignments that incorporate lecture notes

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  • save money. As an alternative to purchasing the print textbook, students can subscribe to the same content online for a significant discount off the suggested list price of the print text.

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• Pearson Custom Library: Hospitality and Culinary Arts

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