| Description |
xiv, 450 pages : illustrations ; 28 cm |
| Note |
Includes index. |
| System Details |
System requirements: PC with at least a 80386 processor, 640K of conventional memory with 575K free in high memory, 2 MB RAM (4 RAM preferable); Windows 3.1 or higher operating system; and a printer. |
| Summary |
"Designed as an exceptionally comprehensive, well-illustrated, practical, and real-world "operations manual" - with a constant focus on the bottom-line profit or budgetary goals - this guide to managing a foodservice operation is ideal as both a text and as an on-the-job technical guide and manual in an actual industry setting. It helps students develop a competency in gathering timely information - often with the use of computer systems and applications - on which to base management decisions for successfully maximizing sales, controlling expenses, and optimizing financial objectives. Using very detailed technical explanations and justifications for the use of such control systems, it demonstrates how to arrive at the right financial numbers and percentages and what the wise manager can do to prevent problems or to correct them once they occur. Sample forms and reports illustrating control principles, strategies, or tactics can easily be removed from the book, reproduced, and implemented on the spot."--BOOK JACKET. |
| Contents |
1. 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. |
| Subject |
Food service -- Cost control.
|
| Added Author |
Hill, Timothy H.
|
| ISBN |
0013112111 |
|
0131121111 |
|
9780131121119 |
|
