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

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

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

Food and Beverage Cost Control (Culinary Arts)

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.

• Foodservice Profitability: A Control Approach, 2/E
  Sanders & Hill
  © 2001 | Prentice Hall | Paper; 364 pages | Instock
  ISBN-10: 0130321826 | ISBN-13: 9780130321824
  Brief Description | Buy from myPearsonStore
  

View a Sample Chapter PDF:

Give your students a choice! PearsonChoices products are designed to give your students more value and flexibility by letting them choose from a variety of text and media formats to best match their learning style and their budget.

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, see the Packages tab.

CourseSmart is an exciting new choice for students looking to save money. As an alternative to purchasing the print textbook, students can purchase an electronic version of the same content and save up to 50% off the suggested list price of the print text. With a CourseSmart etextbook, students can search the text, make notes online, print out reading assignments that incorporate lecture notes, and bookmark important passages for later review. For more information, or to purchase access to the CourseSmart eTextbook, visit www.coursesmart.com.

• 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 pages | Instock
  ISBN-10: 0135006287 | ISBN-13: 9780135006283
  URL: http://www.coursesmart.com
  Brief Description | Buy from myPearsonStore
  

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: 0131789430 | ISBN-13: 9780131789432
  ©2008 | Instock | Suggested retail price: $102.33 | Buy from myPearsonStore
  This package contains:
• 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
  
• NRAEF ManageFirst: Controlling Foodservice Costs, 1/E
  NRA National Restaurant Association | ©2007 | Prentice Hall | Paper; 208 pages