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.

• NEW - The National Restaurant Association Education Foundation approval—The Foodservice Management Professional Certification is rapidly gaining acceptance as the industry standard for competence.

  • Offers students the opportunity to gain credit toward the Foodservice Management Professional (FMP) Certification's Continual Professional Development Program, administered by the National Restaurant Association Education Foundation. Ex.___

• NEW - Detailed and succinct explanations are used for the implementation of technical control systems—Sample forms and reports illustrate principles, strategies, and tactics.

  • Demonstrates how to correctly calculate financial numbers and percentages. These figures are then used by a manager to prevent problems or to correct them once they occur. Ex.___

• NEW - Chef Tec CD-ROM—Included for Windows 95, 98, 2000, NT 4.0 or later.

  • Provides information on inventory control, recipe and menu costing, scaling recipe quantities, and nutritional analysis. Ex.___

• Self-contained chapters—Ordered in a logical sequence, and an easy-to-read, no-nonsense writing style.

  • Allows students to get to specific information almost immediately. Ex.___

• A practical, “hands-on” approach—Immediately applicable to each and all types of foodservice operations of all sizes and in any segment of foodservices.

• An “operations manual”—With a constant focus on the bottom-line profit or budgetary goals.

  • Shows how to successfully maximize revenues, control expenses, and optimize financial objectives and explains and demonstrates how to arrive at profitable cost percentages, and what can be done to prevent financial problems or to correct them once they occur. Ex.___

• Specific software applications, systems, and forms—Used throughout as examples, and in problems and case questions.

  • Features the Escoffier Software and contains forms which can easily be removed from the book, reproduced, and implemented on the spot. Ex.___

• Specific learning objectives—Listed and defined.

• Problems and case questions.

• The National Restaurant Association Education Foundation approval—The Foodservice Management Professional Certification is rapidly gaining acceptance as the industry standard for competence.

  • Offers students the opportunity to gain credit toward the Foodservice Management Professional (FMP) Certification's Continual Professional Development Program, administered by the National Restaurant Association Education Foundation. Ex.___

• Detailed and succinct explanations are used for the implementation of technical control systems—Sample forms and reports illustrate principles, strategies, and tactics.

  • Demonstrates how to correctly calculate financial numbers and percentages. These figures are then used by a manager to prevent problems or to correct them once they occur. Ex.___

• Chef Tec CD-ROM—Included for Windows 95, 98, 2000, NT 4.0 or later.

  • Provides information on inventory control, recipe and menu costing, scaling recipe quantities, and nutritional analysis. Ex.___

Introduction.


 1. The Control Process.


 2. Food Cost/Food Cost Percentage.


 3. Inventory Management.


 4. Requisitions and Transfers.


 5. Purchasing Functions.


 6. Receiving Merchandise and Processing Invoices.


 7. Quality Standards, Specifications, Yield Analysis, and Plate Cost.


 8. Food Production Control.


 9. Menu Sales Analysis.


10. Beverage Cost/Beverage Cost Percentage.


11. Bar and Inventory Control.


12. Beverage Production Control and Service.


13. Controlling Payroll Costs and the Cost of Employee Turnover.


14. Measuring Staff Performance and Productivity.


15. Control Practices Applied to Human Resources Issues, Gratuities, Wage Laws, and Working Conditions.


16. Monitoring the Sales Process.


17. Pricing and Sales Forecasts.


18. Self-Inspections, Customer Feedback and Nonfood Inventories.


Appendix A: Blank Forms.


Appendix B: Computer Applications.


Index.

Food Service Management (Food Science)
Food and Beverage Cost Control (Culinary Arts)

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.

 

Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom.  Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.  Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.   With Pearson, you can see DK in a whole new way!  For a complete listing of titles, please visit:  http://us.dk.com/pearson

• Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs, 3/E
  Sanders, Hill & Faria
  © 2008 | Prentice Hall | Paper Bound w/CD-ROM; 640 pages | Instock
  ISBN-10: 0131714872 | ISBN-13: 9780131714878
  Brief Description | Buy from myPearsonStore
  

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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.

• Package ISBN-10: 0131523864 | ISBN-13: 9780131523869
  ©2001 | Instock | Suggested retail price: $192.13 | Buy from myPearsonStore
  This package contains:
• Foodservice Profitability: A Control Approach, 2/E
  Sanders & Hill | ©2001 | Prentice Hall | Paper; 364 pages
  
• Foodservice Procurement: Purchasing for Profit, 1/E
  Spears | ©1999 | Prentice Hall | Cloth; 526 pages
  

• Package ISBN-10: 0131678035 | ISBN-13: 9780131678033
  ©2001 | Instock | Suggested retail price: $178.93 | Buy from myPearsonStore
  This package contains:
• Foodservice Profitability: A Control Approach, 2/E
  Sanders & Hill | ©2001 | Prentice Hall | Paper; 364 pages
  
• Quantity Food Purchasing, 5/E
  Kotschevar & Donnelly | ©1999 | Prentice Hall | Cloth; 665 pages